Effects of rice vinegar treatment on the antioxidant activities and protein structures of whole egg liquid before and after gastrointestinal digestion.

Qing, Mingmin; Zang, Jingnan; Ma, Yanqiu; Chi, Yujie; Chi, Yuan

Qing, Mingmin; Zang, Jingnan; Ma, Yanqiu; Chi, Yujie; Chi, Yuan.

Afiliação

Qing M; College of Food Science, Northeast Agricultural University, Harbin 150030, P.R. China.
Zang J; College of Food Science, Northeast Agricultural University, Harbin 150030, P.R. China.
Ma Y; College of Food Science, Northeast Agricultural University, Harbin 150030, P.R. China.
Chi Y; College of Food Science, Northeast Agricultural University, Harbin 150030, P.R. China. Electronic address: yjchi323@126.com.
Chi Y; College of Engineering, Northeast Agricultural University, Harbin 150030, P.R. China. Electronic address: cy207@126.com.

Food Chem ; 404(Pt A): 134574, 2023 Mar 15.

Article em En | MEDLINE | ID: mdl-36252372

Assuntos

Antioxidantes; Oryza; Antioxidantes/química; Oryza/metabolismo; Ácido Acético; Proteínas do Ovo/química; Eletroforese em Gel de Poliacrilamida; Digestão

Palavras-chave

Antioxidant activity; Egg protein; In vitro digestion; Nonthermal processing; Vinegar

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza / Antioxidantes Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article País de publicação: Reino Unido

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