共价键
化学
多酚
儿茶素
豌豆蛋白
蛋白质-蛋白质相互作用
抗氧化剂
生物化学
有机化学
作者
Na Zhang,Xuping Zhang,Yan Zhang,Yonglin Li,Yuan Gao,Qi Li,Xiuzhu Yu
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2022-01-01
卷期号:13 (23): 12208-12218
被引量:11
摘要
The aim of this study was to investigate the effects of non-covalent interaction between pea protein isolate (PPI) and different concentrations (0.05–0.25%, w/v) of catechin (CT) on the structural and functional characteristics of protein.
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