Evidence for synergy in the denaturation at the air-water interface of ovalbumin, ovotransferrin and lysozyme in ternary mixture

Food Chemistry

Volumn 92, Issue 1, 2005, Pages 79-87

  Lechevalier, V ^a   Croguennec, T ^a   Pezennec, S ^a   Guerin Dubiard C ^a   Pasco, M ^a   Nau, F ^a  

^a UMR1253   (France)

Author keywords

Air water interface; Lysozyme; Ovalbumin; Ovotransferrin; Protein mixture; Structure

Indexed keywords

EGG WHITE; LYSOZYME; OVALBUMIN; OVOTRANSFERRIN; PROTEIN; THIOL DERIVATIVE; WATER;

AIR; ARTICLE; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ELECTRICITY; FOAMING; MODEL; MOLECULE; NONHUMAN; PROTEIN ANALYSIS; PROTEIN CONFORMATION; PROTEIN DENATURATION; PROTEIN MODIFICATION; PROTEIN PROTEIN INTERACTION; PROTEIN STRUCTURE; STRUCTURE ANALYSIS;

EID: 13844255210     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.07.006     Document Type: Article

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