超越色:梅拉德反应如何影响保存蛋白的凝行为

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Ji'en Tan1, Shuping Chen2, Lilan Xu2

  • 1School of Public Health and Health Management, Gannan Medical University, Ganzhou 341000, China.

Food chemistry
|November 13, 2025
PubMed
概括

梅拉德反应对保存卵白 (PEW) 凝特性产生负面影响. 较高的化温度加快了梅拉德反应,减少了二硫化物键,并对PEW纹理和水能力产生了负面影响.

关键词:
阻断二硫化物键的抑制作用凝的行为行为梅拉德反应是梅拉德反应.保存的蛋白 保存的蛋白

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