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Updated: May 8, 2026

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多变量化学和FTIR洞察力对大米提取物对米蛋白条的影响

Zahra Ashrafpour Ardakani1, Amir Pourfarzad1,2

  • 1Department of Food Science and Technology, Faculty of Agricultural Sciences University of Guilan Rasht Iran.

Food science & nutrition
|February 20, 2026
PubMed
概括

米提取物,特别是乙醇提取物,改善蛋白质棒的稳定性和感官质量. 这种天然防腐剂增强了抗氧化能力和质地,支持了大米的价值化.

关键词:
抗氧化剂活性 抗氧化剂活性聚烯酸提取物 聚烯酸提取物蛋白质棒是一种蛋白质棒.蛋白质的二次结构是蛋白质的二次结构.大米子,大米,大米.质地分析,质地分析.

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相关概念视频

IR and UV–Vis Spectroscopy of Carboxylic Acids01:28

IR and UV–Vis Spectroscopy of Carboxylic Acids

In IR spectroscopy of carboxylic acids, the C=O bond shows a characteristic band between 1710 and 1760 cm⁻¹, and the O–H bond exhibits a broad band between 2500 and 3300 cm⁻¹.
However, the stretching absorptions for the C=O bond vary depending on the structure of carboxylic acids. The C=O bond of the free carboxylic acids shows a higher stretching frequency, 1760 cm−1, while H-bonded carboxylic acids (dimers) exhibit stretching absorptions at a lower frequency, 1710 cm−1. The C=O bond of the...