Ultrasonic Thermal-Assisted Extraction of Phosvitin from Egg Yolk and Evaluation of Its Properties

Phosvitin (Pv) is the principal phosphoprotein in chicken egg yolk and the most highly phosphorylated protein in nature. Pv is a good natural food antioxidant and emulsifier. However, the current extraction methods present disadvantages of complicated operation and are time-consuming. In this paper,...

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Detalles Bibliográficos
Autores principales: Jiang, Bin, Wang, Linlin, Wang, Xiaojing, Wu, Shuang, Li, Dongmei, Liu, Chunhong, Feng, Zhibiao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6724036/
https://www.ncbi.nlm.nih.gov/pubmed/31443238
http://dx.doi.org/10.3390/polym11081353

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6724036/
https://www.ncbi.nlm.nih.gov/pubmed/31443238
http://dx.doi.org/10.3390/polym11081353

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