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Effect of Catechin on Yolk Immunoglobulin Structure and Properties: A Polyphenol–Protein Interaction Approach

The preparation of the interaction between polyphenols and protein is of great significance for increasing added value and promoting the application of egg yolk immunoglobulin (IgY). This study systematically investigated the effect of catechin on yolk immunoglobulin structural characteristics and f...

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Detalles Bibliográficos
Autores principales:	Liu, Lili, Zhang, Xiaodan, Zhang, Mapinyi, Zhang, Mengjun, Cheng, Weiwei, Xu, Baocheng
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914673/ https://www.ncbi.nlm.nih.gov/pubmed/36765991 http://dx.doi.org/10.3390/foods12030462

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