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Updated: Feb 13, 2026

Production of Disulfide-stabilized Transmembrane Peptide Complexes for Structural Studies
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乳清蛋白-马尔维丁衍生物复合物的高液压调制:机制,结构变化和稳定性

Youzhi Zhao1, Fengxian Qin2, Yanzhuo Liu1

  • 1College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.

Food chemistry: X
|February 12, 2026
PubMed
概括

高水静压 (HHP) 增强了乳清蛋白分离物 (WPI) 和马尔维丁-3-O-6-[烯酸 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 烯酸 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 烯酸 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - (MV3ACEC) 复合物的稳定性和功能性. 这改善了抗氧化活性和胃肠道稳定性,用于开发新型乳制品.

关键词:
高水静压的高水静压压力马尔维丁的衍生品 马尔维丁的衍生品结构和功能性质 结构和功能性质乳清蛋白分离剂 乳清蛋白分离剂

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