Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure

Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure

To improve the gel properties of duck egg white gel and increase the industrial value of duck egg white, the mechanisms of ultrasound and synergetic phosphorylation/ultrasound treatments were examined in this study. It was found that as the ultrasound power increased, the surface hydrophobicity, har...

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Bibliographic Details
Main Authors: Hui Xue, Huilan Liu, Na Wu, Guowen Zhang, Yonggang Tu, Yan Zhao
Format: Article
Language:English
Published: Elsevier 2022-09-01
Series:Ultrasonics Sonochemistry
Subjects:
Protein gel modification
Sodium pyrophosphate
Microstructure
Functional group
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417722002450

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http://www.sciencedirect.com/science/article/pii/S1350417722002450

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