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Updated: Jan 18, 2026

Analysis of Thylakoid Membrane Protein Complexes by Blue Native Gel Electrophoresis
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叶绿体甲状腺提取物调节酸奶中的蛋白质聚合和凝:一个依赖时间的机械研究

Ajibola Nihmot Ibrahim1, Shuyi Shi2, Ning Xu2

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Agro-Products Primary Processing, Academy of Agricultural Planning and Engineering, Ministry of Agriculture and Rural Affairs, Beijing 100125, China; National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Department of Food Science and Technology, Faculty of Agriculture and Life Science, Federal University Wukari, Nigeria.

Food chemistry
|January 15, 2026
PubMed
概括

在酸奶发酵后添加富含叶绿素的甲状腺素提取物 (CE) 显著改善了保持水的容量和凝结构. 这种时机通过促进蛋白质相互作用来增强酸奶的稳定性和质感.

关键词:
富含叶绿素的甲状腺素提取物凝化是一种凝化.疏水性相互作用 疏水性相互作用蛋白质蛋白质相互作用类风病学 类风病学 类风病学

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相关概念视频

Protein Transport to the Stroma01:24

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Chloroplasts are triple membrane structures with an outer membrane, an inner membrane, and a thylakoid membrane, each containing distinct metabolite transporters, membrane translocons, and enzymes. Appropriate sorting and translocating these proteins to their correct membrane systems is essential for chloroplast function.
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Chloroplast outer membrane proteins encoded by the nucleus are synthesized in the cytosol. Soon after synthesis, they bind cytosolic factors such as 14-3-3 protein and the Hsp70 chaperones that keep these precursors in an unfolded state until their translocation.
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