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Updated: Feb 2, 2026

Covalent Labeling with Diethylpyrocarbonate for Studying Protein Higher-Order Structure by Mass Spectrometry
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咖啡酸和大米白蛋白之间的共价相互作用对蛋白质结构和功能的影响

Menglin Guo1, Ran Zhang1, Chenge Zhang1

  • 1College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China.

Food chemistry
|January 31, 2026
PubMed
概括

咖啡酸 (CA) 与大米白蛋白 (RBA) 结合,增强了其抗氧化和乳化特性. 这种修改改善了用于食品应用的米利用率和蛋白质功能.

关键词:
功能性质 功能性质 功能性质在体外消化过程中消化.相互作用 相互作用酸是酸中的一种.大米白蛋白是指大米中的白蛋白.

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