Effect of structure changes on hydrolysis degree, moisture state, and thermal denaturation of egg white protein treated by electron beam irradiation

LWT

Volumn 77, Issue , 2017, Pages 134-141

  Jin, Yan ^a   Liang, Rong ^a   Liu, Jingbo ^a   Lin, Songyi ^a,b   Yu, Yali ^a   Cheng, Sheng ^b  

^a JILIN UNIVERSITY   (China)

^b DALIAN POLYTECHNIC UNIVERSITY   (China)

Author keywords

Egg white protein (EWP); Electron beam irradiation (EBI); Quality characteristics; Structure changes

Indexed keywords

DENATURATION; ELECTRON BEAMS; ELECTRONS; HYDROLYSIS; INFRARED SPECTROSCOPY; IRRADIATION; LEAD METALLOGRAPHY; MOISTURE; PROTEINS; SCANNING ELECTRON MICROSCOPY;

DENATURATION TEMPERATURES; EGG WHITE PROTEINS; ELECTRON BEAM IRRADIATION; LOW FIELD NUCLEAR MAGNETIC RESONANCE (LF NMR); MID-INFRARED SPECTROSCOPY; QUALITY CHARACTERISTIC; STRUCTURE CHANGE; THERMAL DENATURATIONS;

NUCLEAR MAGNETIC RESONANCE;

EID: 84995783173     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.11.025     Document Type: Article

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