Effects of lipid peroxide on the structure and gel properties of ovalbumin

Process Biochemistry

Volumn 57, Issue , 2017, Pages 124-130

  Bao, Zhi jie ^a   Wu, Jian ping ^b   Cheng, Yuan ^a   Chi, Yu jie ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Gel strength; Ovalbumin; Protein oxidation; Structural properties

Indexed keywords

DICHROISM; DIFFERENTIAL SCANNING CALORIMETRY; ELECTROPHORESIS; FOOD STORAGE; FREE RADICALS; OXIDATION; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROTEINS; SPECTRUM ANALYSIS;

CIRCULAR DICHROISM SPECTRA; DENATURATION TEMPERATURES; DIFFERENTIAL SCANNING CALORIMETERS; FLUORESCENCE SPECTRUM ANALYSIS; GEL STRENGTHS; OVALBUMINS; PROTEIN CARBONYL CONTENT; PROTEIN OXIDATION;

STRUCTURAL PROPERTIES;

EID: 85015712587     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2017.03.009     Document Type: Article

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