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Updated: May 1, 2026

Sampling Human Indigenous Saliva Peptidome Using a Lollipop-Like Ultrafiltration Probe: Simplify and Enhance Peptide Detection for Clinical Mass Spectrometry
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Sampling Human Indigenous Saliva Peptidome Using a Lollipop-Like Ultrafiltration Probe: Simplify and Enhance Peptide Detection for Clinical Mass Spectrometry

Published on: August 7, 2012

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度增强调节的性粘合 皮豆类皮像多糖在唾液粘液层内的多糖

Xinyu Zhang1, Weixiang Sun2, Peiyao Zhao1

  • 1Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P. R. China.

Journal of agricultural and food chemistry
|March 2, 2026
PubMed
概括

大豆聚糖 (SHP) 分数通过影响离子 (Na+) 扩散和保留在唾液中来调节度感知. 酸性SHP (SHP-A) 通过改善粘膜粘合,比中性SHP (SHP-N) 更有效地提高盐度.

关键词:
疏水性相互作用 疏水性相互作用一个叫做mucincin的孩子.唾液粘液凝聚力 唾液粘液凝聚力度 感知 盐度 感知大豆的多糖化合物

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