Mechanism of heat-induced gelation for ovalbumin under acidic conditions and the effect of peptides
Author:
Funder
MEXT | Japan Society for the Promotion of Science
Publisher
Springer Science and Business Media LLC
Subject
Materials Chemistry,Polymers and Plastics
Link
http://www.nature.com/articles/s41428-020-0382-1.pdf
Reference50 articles.
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2. Mine Y. Recent advances in the understanding of egg white protein functionality. Trends Food Sci Technol. 1995;6:225–32.
3. McReynolds L, O’Malley BW, Nisbet AD, Fothergill JE, Givol D, Fields S, et al. Sequence of chicken ovalbumin mRNA. Nature. 1978;273:723–8.
4. Stein PE, Leslie AGW, Finch JT, Turnell WG, McLaughlin PJ, Carrell RW. Crystal structure of ovalbumin as a model for the reactive centre of serpins. Nature. 1990;347:99–102.
5. Stein PE, Leslie AGW, Finch JT, Carrell RW. Crystal structure of uncleaved ovalbumin at 1·95 Å resolution. J Mol Biol. 1991;221:941–59.
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