Preparation and characterization of ovalbumin and carboxymethyl cellulose conjugates via glycosylation

Food Hydrocolloids

Volumn 37, Issue , 2014, Pages 86-92

  Geng, Xiaopeng ^a,b   Cui, Bing ^a,b   Li, Yan ^a   Jin, Weiping ^a,b   An, Yaping ^a,b   Zhou, Bin ^a,b   Ye, Ting ^a,b   He, Lei ^a,b   Liang, Hongshan ^a,b   Wang, Ling ^a   Chen, Yijie ^a   Li, Bin ^a,b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b KEY LABORATORY OF ENVIRONMENT CORRELATIVE DIETOLOGY HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Carboxymethyl cellulose; Glycosylation; Ovalbumin

Indexed keywords

CELLULOSE; CIRCULAR DICHROISM SPECTROSCOPY; DICHROISM; DIFFERENTIAL SCANNING CALORIMETRY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GRAFTING (CHEMICAL); PROTEINS; THERMODYNAMIC STABILITY;

BROWNING INDEX; CARBOXYMETHYL CELLULOSE; CELLULOSE CONJUGATES; DEGREES OF GRAFTING; FOOD APPLICATIONS; GLYCOSYLATION REACTIONS; GLYCOSYLATIONS; OVALBUMINS; SDS-PAGE; WEIGHT RATIOS;

GLYCOSYLATION;

EID: 84887573969     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.10.027     Document Type: Article

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