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Updated: Jan 9, 2026

Identification of Post-translational Modifications of Plant Protein Complexes
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植物蛋白和多之间的分子相互作用:pH作为结构和功能组装的开关

Havva Aktaş1,2, Arkadiusz Szpicer1, Barbara Strojny-Cieślak3

  • 1Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), 02-776 Warsaw, Poland.

Foods (Basel, Switzerland)
|December 11, 2025
PubMed
概括

这项研究揭示了pH值如何影响植物蛋白-多相互作用,影响抗氧化剂活性和食品配方稳定性. 性条件增强结合,但导致聚合,而特定的蛋白质在不同的pH值水平上提供独特的好处.

关键词:
它们是安托西安氨酸.具有抗氧化功能的抗氧化功能.影响pH值的影响pH值.植物蛋白质 植物蛋白质蛋白质多烯复合物 蛋白质多烯复合物结构转型 结构转型

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