版权说明 操作指南
首页 > 成果 > 成果详情

Formation mechanism of soluble complex of quinoa protein isolate-κ-carrageenan: Intermolecular interaction, structural-physical properties and emulsifying performance

认领
导出
Link by DOI
反馈
分享
QQ微信 微博
成果类型:
期刊论文
作者:
Jiangling Zhang;Guangfan Qu;Feiyan Yang;Fei Liu;Xudong He;...
通讯作者:
Xu Wang
作者机构:
[Jiangling Zhang; Guangfan Qu; Feiyan Yang; Fei Liu; Xudong He; Shuguo Sun] National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China
Institute of Quality Standard and Monitoring Technology for Agro-products of Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong, 510640, China
Key Laboratory of Testing and Evaluation for Agro-product Safety and Quality, Ministry of Agriculture and Rural Affairs, Guangzhou, Guangdong, 510640, China
[Xu Wang] Institute of Quality Standard and Monitoring Technology for Agro-products of Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong, 510640, China<&wdkj&>Key Laboratory of Testing and Evaluation for Agro-product Safety and Quality, Ministry of Agriculture and Rural Affairs, Guangzhou, Guangdong, 510640, China
通讯机构:
[Xu Wang] I
Institute of Quality Standard and Monitoring Technology for Agro-products of Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong, 510640, China<&wdkj&>Key Laboratory of Testing and Evaluation for Agro-product Safety and Quality, Ministry of Agriculture and Rural Affairs, Guangzhou, Guangdong, 510640, China
语种:
英文
期刊:
Food Hydrocolloids
ISSN:
0268-005X
年:
2026
卷:
172
页码:
111920
基金类别:
CRediT authorship contribution statement Jiangling Zhang: Writing – original draft, Methodology, Investigation, Data curation. Guangfan Qu: Software, Methodology, Investigation. Feiyan Yang: Methodology, Investigation. Fei Liu: Methodology. Xudong He: Methodology. Xu Wang: Writing – review & editing. Shuguo Sun: Writing – review & editing, Resources, Project administration, acquisition.
机构署名:
本校为第一机构
院系归属:
食品科学与工程学院
摘要:
Protein-polysaccharide complexes are important for food structure and emulsion stability, but controlling their functionality through pH-dependent interactions is still challenging. This study aims to investigate the effects of varying pH levels and mass ratios on the formation of quinoa protein isolate (QPI)-κ-carrageenan (κC) soluble complexes. Multispectral analysis, molecular docking, and molecular simulation were employed to examine the interactions, structure-physicochemical properties, and emulsifying characteristics of QPI and κC mol...

反馈

验证码:
看不清楚,换一个
确定
取消

成果认领

标题:
用户 作者 通讯作者
请选择
请选择
确定
取消

提示

该栏目需要登录且有访问权限才可以访问

如果您有访问权限,请直接 登录访问

如果您没有访问权限,请联系管理员申请开通

管理员联系邮箱:yun@hnwdkj.com