乳清蛋白
化学
牛乳
β-乳球蛋白
生物化学
α-乳清蛋白
乳清蛋白
食品科学
作者
Xuanyi Meng,Zheling Zeng,Jinyan Gao,Ping Tong,Yong Wu,Xin Li,Hongbing Chen
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2020-01-01
卷期号:11 (10): 9240-9251
被引量:11
摘要
Bovine α-lactalbumin (BLA) and β-lactoglobulin (BLG) are the most common and severe food allergens in milk and they can bind C18 unsaturated fatty acids (UFAs) and their bioactivities were changed.
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