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Updated: Jan 11, 2026

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
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从多个角度探讨粉-多聚醇-蛋白质三元系统通过pH对消化的调节机制

Ran Meng1, Ran Feng1, Si-Jie Wu1

  • 1Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.

Food chemistry
|November 11, 2025
PubMed
概括

粉的pH值显著影响粉的消化能力,在米粉-quercetin-乳清蛋白分离系统中. 酸性条件降低了消化能力并增加了耐性粉,而性条件则相反.

关键词:
多层次结构结构的多层次结构.物理化学性质 物理化学性质粉的消化能力粉-多醇-蛋白质系统调节pH值的方法

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