Improvement of functional properties of ovalbumin phosphorylated by dry-heating in the presence of pyrophosphate

European Food Research and Technology

Volumn 235, Issue 5, 2012, Pages 981-987

  Lv, Lei ^a,b   Chi, Yujie ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b YANBIAN UNIVERSITY   (China)

Author keywords

Circular dichroism; Functional properties; Ovalbumin; Phosphorylation; Secondary structure

Indexed keywords

CD SPECTRA; DRY-HEATING; EMULSIFYING PROPERTY; FUNCTIONAL PROPERTIES; HELIX CONTENT; OVALBUMINS; PHOSPHODIESTERS; PHOSPHOESTERS; PHOSPHORUS CONTENTS; POLYPHOSPHATES; SECONDARY STRUCTURES; SPECTRAL DATA; SURFACE HYDROPHOBICITY; TRYPTOPHAN FLUORESCENCE INTENSITY;

AMINO ACIDS; CALCIUM PHOSPHATE; DICHROISM; HEATING; PHOSPHORUS;

PHOSPHORYLATION;

EID: 84867694100     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1831-7     Document Type: Article

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