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Updated: Mar 17, 2026

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微波加热诱导卵白蛋白的结构重塑:降低过敏性和保持质量的机制

Lili Zhang1, Tao Wang1, Jing Qian1

  • 1Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China.

Journal of agricultural and food chemistry
|March 16, 2026
PubMed
概括

微波加热 (MH) 通过改变蛋白质结构,有效地降低了蛋白蛋白 (EWP) 的过敏性. 最佳的MH条件显著减少过敏反应,为更安全的低过敏卵产品铺平了道路.

关键词:
过敏性 过敏性 过敏性蛋白蛋白是一种蛋白质.食品质量 食品质量 食品质量微波加热 微波加热结构变化 结构变化

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