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Updated: Jan 28, 2026

Preparation of High-Quality Fermented Fish Product
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从发酵的莲花叶中获得的八酸酸无水化物修饰的多糖的物理化学和功能性质

Ming-Ming Chen1, Shuai Dong1, Kui-Wu Wang1

  • 1Zhejiang Key Laboratory of Food Microbiology and Nutritional Health, School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang, 310018, PR China.

International journal of biological macromolecules
|January 26, 2026
PubMed
概括

发酵莲花叶与乳酸植物菌植物Z-1显著提高了多糖的产量. 这种发酵莲叶多糖化物 (FLLP) 与酸 (OSA) 的化学修饰增强了其功能性质,改善了乳化和发泡能力.

关键词:
化的修改修改莲花叶多糖化物 莲花叶多糖化物固态发酵发酵的固态发酵方式

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