Buffalo worm (Alphitobius diaperinus) proteins: Structural properties, proteomics and nutritional benefits.

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第一作者： Zidan,Ma

第一单位： Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.

作者： Zidan,Ma ^[1] ; Martin,Mondor ^[2] ; Adam A,Dowle ^[3] ; Francisco M,Goycoolea ^[1] ; Alan Javier,Hernández-Álvarez ^[4]

作者单位： Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK. ^[1] Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC J2S 8E3, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec G1V 0A6, QC, Canada. ^[2] Bioscience Technology Facility, Department of Biology, University of York, York YO10 5DD, UK. ^[3] Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK. Electronic address: a.j.hernandezalvarez@leeds.ac.uk. ^[4]

关键词 Albumins Alphitobius diaperinus Globulins Glutelins Prolamins Protein quality

主题词动物(Animals);蛋白质组学(Proteomics);营养价值(Nutritive Value);亲水和疏水相互作用(Hydrophobic and Hydrophilic Interactions);蠕虫蛋白质类(Helminth Proteins)

DOI 10.1016/j.foodchem.2024.141757

PMID 39503093

发布时间 2024-11-27

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