This structure is mainly due to disulfide bridges. 這個(gè)結構形成主要由于二硫鍵。
Some disulfide bonds might be cleaved during extrusion, and the reaction would be accelerated at higher temperatures. 在擠壓過(guò)程中，花生蛋白分子內原有的二硫鍵含量降低，可能發(fā)生了部分斷裂，高溫會(huì )加速該反應的進(jìn)行。
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