Structural and Functional Properties of Ovalbumin Glycated by Dry-Heating in the Presence of Maltodextrin
作者： Lei Lv , Yujie Chi , Chen Chen , Wei Xu
DOI: 10.1080/10942912.2011.620204
关键词:
摘要: Ovalbumin is the main constituent of egg white protein. Improvements in functional properties ovalbumin are great importance food industry. Therefore, this article, structural and ovalbumin, which were glycated by dry-heating, investigated. The micrographs showed that was smaller more homogeneous than native dry-heated ovalbumin. Although changes random coil structure measured circular dichroism mild, increased surface hydrophobicity decreased tryptophan fluorescence intensity observed following glycation. Glycation improved stability against heat induced insolubility, emulsifying properties, water oil binding capacity These results suggested dry-heating glycation a useful method for improving attention on work will be contributed to understanding structure-fun...
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