Effects of Monosaccharide Modification on Alkali-heat Induced Egg White Protein Gelation Properties and Structure
To effectively regulate the gelling properties of egg white protein (EWP), a wet glycosylation modification system was constructed to add glucose, D-galactose, and D-xylose using EWP as raw material. Under alkaline-heat induction, gels were formed, and the gel strength, water-holding capacity, rheol...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080386 |
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