Role of polysaccharide conjugation in physicochemical and emulsifying properties of egg phosvitin and the calcium binding capacity of its phosphopeptides
Author:
Affiliation:
1. College of Food Science and Engineering
2. Northwest A&F University
3. Yangling 712100
4. PR China
5. Department of Food Science and Technology
6. 249 Food Innovation Center
7. Lincoln
8. USA
Abstract
Glycosylation with pectin simultaneously improved the emulsifying properties of egg phosvitin and the calcium binding capacity of its phosphopeptides.
Funder
China Postdoctoral Science Foundation
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2019/FO/C8FO02464B
Reference40 articles.
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3. Characterization of sea cucumber (stichopus japonicus ) ovum hydrolysates: calcium chelation, solubility and absorption into intestinal epithelial cells
4. Effects of multiple freeze–thaw treatments on physicochemical and biological activities of egg phosvitin and its phosphopeptides
5. Y. Mine , Egg bioscience and biotechnology , John Wiley & Sons , 2008
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