Hydroxyl radical-induced early stage oxidation improves the foaming and emulsifying properties of ovalbumin

Poultry Science

Volumn 98, Issue 2, 2019, Pages 1047-1054

  Li, Shugang ^a   Huang, Yang ^b   An, Fengping ^b   Huang, Qun ^b   Geng, Fang ^c   Ma, Meihu ^d  

^a HUBEI UNIVERSITY OF TECHNOLOGY   (China)

^b FUJIAN AGRICULTURE AND FORESTRY UNIVERSITY   (China)

^c CHENGDU UNIVERSITY   (China)

^d HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Chicken egg white; Emulsifying properties; Foaming properties; Ovalbumin; Protein oxidation

Indexed keywords

AVIAN PROTEIN; EGG WHITE; HYDROXYL RADICAL; OVALBUMIN;

ANALYSIS; ANIMAL; CHEMISTRY; CHICKEN; EMULSION; OXIDATION REDUCTION REACTION; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CARBONYLATION; SURFACE PROPERTY;

ANIMALS; AVIAN PROTEINS; CHICKENS; EGG WHITE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIONS; HYDROXYL RADICAL; OVALBUMIN; OXIDATION-REDUCTION; PROTEIN CARBONYLATION; SURFACE PROPERTIES;

EID: 85061567247     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps/pey370     Document Type: Article

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