Effect of Free Radical-Mediated Conjugation with Rosmarinic Acid on Allergenicity and Functional Properties of Egg White Protein

Effect of Free Radical-Mediated Conjugation with Rosmarinic Acid on Allergenicity and Functional Properties of Egg White Protein

In this study, egg white protein (EWP) was covalently coupled with rosmarinic acid (RA) by a free radical method, and the coupling effect was verified by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and RA binding equivalent. Fourier transform infrared spectroscopy (FTIR), ci...

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Bibliographic Details
Main Author: LIU Ying, CHEN Shiyun, GUO Xiao, HAO Yacheng, FANG Min, LIU Xin, GONG Zhiyong, YANG Qing
Format: Article
Language:English
Published: China Food Publishing Company 2025-06-01
Series:Shipin Kexue
Subjects:
rosmarinic acid; egg white protein; free radical method
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-12-009.pdf
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