丙二醛氧化对核桃分离蛋白结构及乳化性的影响
王耀松1(
),张唯唯1,马天怡1,蔡敏1,张怡帆1,胡荣蓉2,唐长波2()
),张唯唯1,马天怡1,蔡敏1,张怡帆1,胡荣蓉2,唐长波2()
Influence of Oxidative Modification by Malondialdehyde on Structure and Emulsifying Properties of Walnut Protein
WANG YaoSong1(),ZHANG WeiWei1,MA TianYi1,CAI Min1,ZHANG YiFan1,HU RongRong2,TANG ChangBo2()
),ZHANG WeiWei1,MA TianYi1,CAI Min1,ZHANG YiFan1,HU RongRong2,TANG ChangBo2()
图7. MDA氧化对核桃分离蛋白乳化性的影响
Fig. 7. Effect of MDA-induced protein oxidation on the emulsifying properties of walnut protein isolate
