Effects of glycosylation combined with tannic acid modification on the emulsification properties of molten globule egg white protein

Effects of glycosylation combined with tannic acid modification on the emulsification properties of molten globule egg white protein

ObjectiveThis study aimed to develop a modification method to stabilize emulsions using molten-globule state egg white protein (MGEWP).MethodsMGEWP was prepared through partial denaturation of egg white protein via pH induction. The synergistic effects of D-xylose and tannic acid on the emulsifying...

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Bibliographic Details
Main Authors: WAN Jun, ZHANG Xiaoqin, DENG Bowen, AI Minmin, XIE Zhequan
Format: Article
Language:English
Published: The Editorial Office of Food and Machinery 2024-11-01
Series:Shipin yu jixie
Subjects:
egg white protein
tannic acid
glycosylation
emulsification properties
Online Access:http://www.ifoodmm.com/spyjx/article/abstract/20241102?st=article_issue

Internet

http://www.ifoodmm.com/spyjx/article/abstract/20241102?st=article_issue

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