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转谷氨酸酶介导的辅蛋白效应增强改善了奥卡拉面的质量

Le Xie1, Yaoying Zeng2, Liangzhong Zhao3

  • 1Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Hunan Engineering Research Center of Green Processing and Equipment of Hunan-style Food, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China; National Engineering Research Center for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food for Special Medical Purpose, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Food chemistry
|March 11, 2026
PubMed
概括

转谷氨酸酶 (TGase) 通过增强大豆质蛋白相互作用并形成更强的热感应蛋白网络,改善了okara面的质量,并降低了粉的消化能力.

关键词:
与蛋白质共同作用的效应.热感应网络是一种热感应网络.卡拉面条是什么意思?质量属性 质量的属性转谷氨酸胺酶转基因氨基酶.

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