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Updated: Jan 13, 2026

Formation of Ordered Biomolecular Structures by the Self-assembly of Short Peptides
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热诱导的形状转变和小米胺的自组装:多尺度结构分析

Liangxing Zhao1, Luman Sang1, Qingyu Zhao1

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Grain Industry (Highland Barley Deep Processing) Technology Innovation Center, Beijing 100083, China; National Grain and Oil Standards Research Verification and Testing Center, Beijing 100083, China.

Food chemistry
|January 10, 2026
PubMed
概括

小米胺经历了热引起的结构变化,形成了不同的扰动,重组和聚合物稳定机制. 这项研究提供了通过热处理来定制植物蛋白质结构的见解.

关键词:
符合规格的改造.热感应的蛋白质聚合是由热引起的.在小米中含有小米前胺.蛋白质自我组装的过程热稳定性 热稳定性

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