治疗方法对大豆蛋白粉样纤维的形成,结构和功能性质的影响

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A11-positive β-amyloid Oligomer Preparation and Assessment Using Dot Blotting Analysis
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A11-positive β-amyloid Oligomer Preparation and Assessment Using Dot Blotting Analysis

Published on: May 22, 2018

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Qian Zhang1, Yanmei Deng1, Yanling Lu1

  • 1College of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, China.

Foods (Basel, Switzerland)
|November 27, 2025
PubMed
概括

热处理是增强大豆蛋白粉样纤维素 (SPAF) 形成和功能的最有效方法. 这项研究比较了热,超声波,冷等离子体和NaCl处理方法,以优化食品应用中的SPAF.

关键词:
粉样蛋白纤维的纤维.食品的功能性食品的功能性蛋白质修饰是一种蛋白质修饰.豆蛋白分离物 豆蛋白分离物结构和功能性质的结构和功能特性.处理方法 处理方法

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