Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein

Food Chemistry

Volumn 246, Issue , 2018, Pages 18-25

  Wang, Juntong ^a   Chi, Yujie ^a   Cheng, Yuan ^a   Zhao, Ying ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant activity; Dry heat treatment; Egg white protein; In vitro digestibility; Physicochemical properties

Indexed keywords

AGGREGATES; AMINO ACIDS; HEAT TREATMENT; PROTEINS;

ANTI-OXIDANT ACTIVITIES; DRY HEAT TREATMENT; EGG WHITE PROTEINS; IN-VITRO; PHYSICOCHEMICAL PROPERTY;

ANTIOXIDANTS;

ALANINE; ARGININE; ASPARAGINE; ASPARTIC ACID; CYSTEINE; EGG PROTEIN; EGG WHITE; ESSENTIAL AMINO ACID; GLUTAMIC ACID; GLUTAMINE; GLYCINE; HISTIDINE; ISOLEUCINE; LEUCINE; METHIONINE; PEPSIN A; PHENYLALANINE; PROLINE; SERINE; THREONINE; TRYPTOPHAN; TYROSINE; VALINE; AMINO ACID; ANTIOXIDANT;

AMINO ACID COMPOSITION; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DIFFERENTIAL SCANNING CALORIMETRY; DIGESTION; DPPH RADICAL SCAVENGING ASSAY; ENTHALPY; FLUORESCENCE SPECTROSCOPY; HEAT TREATMENT; HEATING; HYDROPHOBICITY; HYDROXYL RADICAL SCAVENGING ASSAY; IN VITRO STUDY; IRON CHELATION; MOLECULAR WEIGHT; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN AGGREGATION; PROTEIN CONTENT; PROTEIN HYDROLYSIS; PROTEIN INTAKE; SURFACE PROPERTY; THERMOSTABILITY; CHEMICAL PHENOMENA; CHEMISTRY; FOOD HANDLING; HEAT; METABOLISM; PROTEIN STABILITY; SPECTROFLUOROMETRY;

AMINO ACIDS; ANTIOXIDANTS; DIGESTION; EGG PROTEINS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MOLECULAR WEIGHT; PEPSIN A; PROTEIN STABILITY; SPECTROMETRY, FLUORESCENCE; TRYPTOPHAN;

EID: 85032946312     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.10.128     Document Type: Article

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