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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Bibliographic Details
Published inShipin gongye ke-ji Vol. 46; no. 16; pp. 88 - 96
Main Authors Jun WAN, Xiaoqin ZHANG, Zhequan XIE, Ziyuan WANG, Minmin AI
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.08.2025
Subjects
egg white protein
gel
glycosylation
molecular structure
Online AccessGet full text
ISSN1002-0306
DOI10.13386/j.issn1002-0306.2024080386

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