Enzymatic preparation of food-grade l-α-glycerylphosphorylcholine from soy phosphatidylcholine or fractionated soy lecithin.

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第一作者： Jeongeun,Kim

第一单位： Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea.

作者： Jeongeun,Kim ^[1] ; Yejin,Song ^[2] ; Soo Jeong,Lee ^[2] ; Jung Eun,Lee ^[2] ; Min-Yu,Chung ^[3] ; In-Hwan,Kim ^[4] ; Byung Hee,Kim ^[2]

作者单位： Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea. ^[1] Department of Food and Nutrition, Sookmyung Women's University, Seoul, Republic of Korea. ^[2] Korea Food Research Institute, Jeonbuk, Republic of Korea. ^[3] Department of Food and Nutrition, Korea University, Seoul, Republic of Korea. ^[4]

关键词 l-α-glycerylphosphorylcholine Novozym 435 food-grade cognitive enhancer lecithin phosphatidylcholine

主题词真菌蛋白质类(Fungal Proteins);甘磷酸胆碱(Glycerylphosphorylcholine);脂肪酶(Lipase);分子结构(Molecular Structure)

DOI 10.1002/btpr.2910

PMID 31513729

发布时间 2023-12-13

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