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收割后小麦成熟对质结构和分子性质的影响

Xia Zhang1, Jiafeng Luo1, Xiaohua Wang2

  • 1School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China.

Food chemistry
|December 7, 2025
PubMed
概括

收获后的小麦成熟通过改善质聚合和分子结构来增强面团的特性. 这一过程通过加强分子间力量和改变质构成,增加粘度和弹性.

关键词:
面团的面团是没有面团的.质蛋白是一种质.分子间相互作用 分子间相互作用分子构造的分子构造.收获后成熟期的成熟期

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Bacterial protein maturation is a tightly regulated process that ensures newly synthesized polypeptides achieve correct functional conformations. This maturation involves a series of modifications, folding events, and quality control steps, often assisted by specialized chaperone proteins.N-Terminal ModificationsThe maturation of bacterial polypeptides begins cotranslationally as the polypeptide exits the ribosome. The first amino acid, N-formylmethionine (fMet), is typically modified at the...
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