Structural and functional properties of ovalbumin glycated by dry-heating in the presence of maltodextrin

International Journal of Food Properties

Volumn 18, Issue 6, 2015, Pages 1326-1333

  Lv, Lei ^a,b   Chi, Yujie ^a   Chen, Chen ^a   Xu, Wei ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b YANBIAN UNIVERSITY   (China)

Author keywords

Circular dichroism; Functional properties; Glycation; Ovalbumin; Scanning electron microscope

Indexed keywords

AMINO ACIDS; DICHROISM; EMULSIFICATION; FOOD PRODUCTS; FUNCTIONAL FOOD; GLYCOSYLATION; OILS AND FATS; SCANNING ELECTRON MICROSCOPY;

EMULSIFYING PROPERTY; FUNCTIONAL PROPERTIES; GLYCATION; OVALBUMINS; RANDOM-COIL STRUCTURES; STRUCTURE-FUNCTION RELATIONSHIP; SURFACE HYDROPHOBICITY; TRYPTOPHAN FLUORESCENCE INTENSITY;

STRUCTURAL PROPERTIES;

EID: 84924368462     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2011.620204     Document Type: Article

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