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热变质对可溶性大豆多糖和素和乳清蛋白之间的相互作用的影响

Hongyang Pan1,2, Seng Zhou1, Xiaofang Chu3

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.

Molecules (Basel, Switzerland)
|November 13, 2025
PubMed
概括

溶性大豆多糖化物 (SSPS) 稳定了酸性饮料中的素,但与乳清蛋白的相互作用效率较低. 热变性影响SSPS-蛋白质复合物的稳定性,这对于饮料配方至关重要.

关键词:
化器稳定性 化器稳定性咖啡因中的咖啡因.离心式沉积率的离心式沉积率互动是一种互动.可溶性大豆的多糖化物.热性变质化是一种热性变质化.

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