Co-aggregation of ovalbumin and lysozyme

Food Hydrocolloids

Volumn 67, Issue , 2017, Pages 206-215

  Iwashita, Kazuki ^a   Handa, Akihiro ^b   Shiraki, Kentaro ^a  

^a UNIVERSITY OF TSUKUBA   (Japan)

^b KEWPIE CORPORATION   (Japan)

Author keywords

Lysozyme; Ovalbumin; Specific affinity; Sulfhydryl disulfide exchange; Thermal aggregation; Unfolding

Indexed keywords

AGGLOMERATION; AGGREGATES; CHROMATOGRAPHIC ANALYSIS; COVALENT BONDS; GELATION; RATE CONSTANTS; SIZE EXCLUSION CHROMATOGRAPHY; SULFUR COMPOUNDS;

AGGREGATION RATE; DISULFIDE EXCHANGE; DISULPHIDE BONDS; HEN EGG; OVALBUMINS; SPECIFIC AFFINITY; SULFHYDRYL; SULPHHYDRYL–DISULPHIDE EXCHANGE; THERMAL AGGREGATION; UNFOLDINGS;

ENZYMES;

EID: 85009966990     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.01.014     Document Type: Article

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