Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

The functional and structural properties of enzymatic hydrolysis and glycosylation synergistic modified ovalbumin (OVA) were investigated. The results showed that hydrolysis and glycosylation had synergetic effects on emulsifying and foaming properties, water and oil-binding capacity of OVA. And hyd...

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Bibliographic Details
Main Authors: Lili Liu, Yu Li, Sangeeta Prakash, Xiaoning Dai, Yuanyuan Meng
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:International Journal of Food Properties
Subjects:
Ovalbumin
Enzymatic hydrolysis
Glycosylation
Functional properties
Structural properties
Online Access:http://dx.doi.org/10.1080/10942912.2018.1424198

Internet

http://dx.doi.org/10.1080/10942912.2018.1424198

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