Evaluation of antioxidant modification on the functional and structural properties of EWP conjugates

The aim of this present study was to improve the oxidative stability of egg white protein (EWP) through catechin (CT) and epigallocatechin gallate (EGCG) covalent modification via an alkaline method at pH 9.0. Effects of CT and EGCG conjugation on the antioxidant activities, physicochemical and stru...

Descripción completa

Detalles Bibliográficos
Autores principales: Sun, Jun, Jing, Hui, Liu, Tengmei, Dong, Shijian, Obadi, Mohammed, Xu, Bin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2020
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9051656/
https://www.ncbi.nlm.nih.gov/pubmed/35492916
http://dx.doi.org/10.1039/d0ra00023j

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9051656/
https://www.ncbi.nlm.nih.gov/pubmed/35492916
http://dx.doi.org/10.1039/d0ra00023j

Ejemplares similares