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Updated: Feb 14, 2026

A Protocol for Computer-Based Protein Structure and Function Prediction
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内生核桃聚醇对核桃粉分离蛋白的结构和功能性质的影响

Yunhua Cao1, Yanmei Deng1, Guohui Yuan1

  • 1College of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, China.

Food chemistry: X
|February 13, 2026
PubMed
概括

核桃皮质聚醇 (WPP) 显著影响核桃蛋白分离物 (WalPI) 的结构和功能. 删除WPP可以改善水和泡,但会减少油,乳化能力和稳定性.

关键词:
功能性质 功能性质 功能性质结构特征 结构特征 结构特征核桃片中的多,是核桃中的多.核桃蛋白质分离物 核桃蛋白质分离物

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