The Thermodynamic and Gelation Properties of Ovalbumin and Lysozyme

The Thermodynamic and Gelation Properties of Ovalbumin and Lysozyme

Ovalbumin (OVA) and lysozyme (LYZ) are the predominant globular proteins in egg white and play a crucial role in influencing thermal stability and colloidal behavior. In this study, the thermal and conformational stability of OVA and LYZ under various physicochemical conditions including pH (5–9), p...

Full description

Saved in:
Bibliographic Details
Main Authors: Lifeng Wang, Rongcheng Li, Siyi Lv, Yulin Liu, Shuaifu Fang, Jingnan Zang, Mingmin Qing, Yujie Chi
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Gels
Subjects:
DSC
thermal denaturation
ovalbumin
lysozyme
reversibility
Online Access:https://www.mdpi.com/2310-2861/11/6/470
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items