Tailoring Structural, Emulsifying, and Interfacial Properties of Rice Bran Protein Through Limited Enzymatic Hydrolysis After High-Hydrostatic-Pressure Pretreatment
We carried out limited enzymatic hydrolysis with trypsin on rice bran protein (RBP) pretreated by high hydrostatic pressure (HHP) in this study. The effects of the degree of hydrolysis (DH) on the structural and emulsifying properties were investigated. The results indicated that the molecular struc...
保存先:
| 主要な著者: | , , , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI AG
2025-01-01
|
| シリーズ: | Foods |
| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2304-8158/14/2/292 |
| タグ: |
タグなし, このレコードへの初めてのタグを付けませんか!
|