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Lysozyme impacts gel properties of egg white protein via electrostatic interactions, polarity differences, local pH regulation, or as a filler.
Xia, Minquan; Zhao, Qiannan; Isobe, Kazuhiro; Handa, Akihiro; Cai, Zhaoxia; Huang, Xi.
Affiliation
  • Xia M; College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, Hubei 430070, PR China. Electronic address: huangxi@mail.hzau.edu.cn.
  • Zhao Q; College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, Hubei 430070, PR China.
  • Isobe K; R&D Division, Kewpie Corporation, Tokyo, Japan.
  • Handa A; Division of Life Science, School of Science and Engineering, Tokyo Denki University, Saitama, Japan.
  • Cai Z; College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, Hubei 430070, PR China.
  • Huang X; College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, Hubei 430070, PR China. Electronic address: huangxi@mail.hzau.edu.cn.
Int J Biol Macromol ; 223(Pt B): 1727-1736, 2022 Dec 31.
Article in En | MEDLINE | ID: mdl-36252621
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Egg Proteins / Excipients Language: En Journal: Int J Biol Macromol Year: 2022 Document type: Article Country of publication: Netherlands
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Egg Proteins / Excipients Language: En Journal: Int J Biol Macromol Year: 2022 Document type: Article Country of publication: Netherlands