The impact of pH, salt concentration and heat on digestibility and amino acid modification in egg white protein

Journal of Food Composition and Analysis

Volumn 38, Issue , 2015, Pages 42-48

  Lassé, Moritz ^a,b   Deb Choudhury, Santanu ^b,c   Haines, Stephen ^c   Larsen, Nigel ^a,b,d   Gerrard, Juliet A ^a,b,d,e   Dyer, Jolon M ^a,b,c  

^a MASSEY UNIVERSITY   (New Zealand)

^b UNIVERSITY OF CANTERBURY   (New Zealand)

^c AGRESEARCH LTD   (New Zealand)

^d THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

^e CALLAGHAN INNOVATION   (New Zealand)

Author keywords

Amino acid modification; Bioavailability; Degree of hydrolysis; Food analysis; Food composition; Food processing; Food protein; Maillard; Mass spectrometry; Nutritional value; OPA; Protein digestibility; Proteomics

Indexed keywords

EID: 84925841288     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2014.08.007     Document Type: Article

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