A5064579281- Proteins in Food Systems
- Protein Hydrolysis and Bioactive Peptides
- Microencapsulation and Drying Processes
- Phytase and its Applications
- Food Chemistry and Fat Analysis
Guiyang Medical University
2022-2024
Fujian Agriculture and Forestry University
2022
As a natural emulsifier, egg white protein (EWP) has great interfacial characteristics and high security, broad development prospects. This study explored the impact of ultrasound synergized citral (CI) treatment on microstructure, molecular flexibility emulsifying property EWP, predicted interaction between CI ovalbumin (the main in EWP) through docking. The decrease free amino content growth weight EWP suggested that proteins were successfully grafted. results physicochemical properties...
The effect of different glycosylation degrees on molecular structure and foaming property egg white protein (EWP) was investigated using ball milling-assisted glycosylation. results showed the ability (FA) foam stability (FS) EWP improved when degree increased. In particular, FA enhanced by 39.9% 28.8%, FS increased 28.7% 24.0% compared with milling (BE) at 150 min reaction. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis could reflect grafting glucose...