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Updated: Jan 18, 2026

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
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通过pH介导抑制水诱导的卵白沉:结构和定量蛋白质组分析

Gan Hu1, Bingye Zhao2, Mostafa Gouda3

  • 1Institute for Egg Science and Technology, Key Laboratory of Food Processing and Application at Chengdu University of Sichuan Province, School of Food and Biological Engineering, Chengdu University, No.2025 Chengluo Avenue, Chengdu 610106, China; Institute for Advanced Study, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, Sichuan, China.

Food research international (Ottawa, Ont.)
|January 15, 2026
PubMed
概括

性pH值 (9.5-10.5) 通过增强静电排斥和促进从不透明的,疏水性聚合物的转变为透明的,类似水凝的结构,从而防止卵白沉,从而使工业应用成为可能.

关键词:
蛋白蛋白是一种蛋白质.量化蛋白质组学是一种定量化的蛋白质组学.由水引起的聚合.改变pH值的情况.

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