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Succinylation Improves the Thermal Stability of Egg White Proteins

Succinylation can improve the thermal stability of various proteins. In this study, succinylated egg white protein (SEWP) samples with different succinylation degrees were prepared by adding various succinic anhydride additives to egg white protein (EWP). The thermal stability of SEWP and the confor...

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Detalles Bibliográficos
Autores principales:	He, Dabo, Lv, Ying, Tong, Qigen
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6832609/ https://www.ncbi.nlm.nih.gov/pubmed/31640198 http://dx.doi.org/10.3390/molecules24203783

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