Denatured pre-treatment assisted polyphenol oxidase-catalyzed cross-linking: effects on the cross-linking potential, structure, allergenicity and functional properties of OVA-Reference-Cited by-同舟云学术

Denatured pre-treatment assisted polyphenol oxidase-catalyzed cross-linking: effects on the cross-linking potential, structure, allergenicity and functional properties of OVA

Published:2021 Issue:20 Volume:12 Page:10083-10096
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Tong Ping¹^ORCID,Xu Xiaoqian¹²,Liu Ke¹²,Chen Hongbing¹³^ORCID,Gao Jinyan²

Affiliation:

1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China

2. College of Food Science & Technology, Nanchang University, Nanchang 330031, P R. China

3. Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang 330047, P.R. China

Abstract

To evaluate the impacts of denatured pre-treatments (heating and denaturants) on cross-linking and the combined effects on the structure, allergenicity and functional properties of OVA, OVA was pre-treated in different ways and then cross-linked.

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangxi Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO01809D

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