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Updated: Feb 22, 2026

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用于食品应用的亚临界水解:肉蛋白的温度依赖转化和生物活性

Jong Won Lee1, SangYoon Lee1, Geun-Pyo Hong2

  • 1Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, South Korea.

NPJ science of food
|February 20, 2026
PubMed
概括

亚临界水 (SW) 水解有效地将猪肉蛋白转化为生物活性成分. 在250°C的最佳条件下,可以获得高回收率,强大的生物活性和理想的风味,超过了酶性水解 (EH).

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