consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions'
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Explanation:
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Ovalbumin was phosphorylated by sodium tripolyphosphate under wet-heating.
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Possible phosphate sites were detected by LC-MS/MS.
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Structural changes were confirmed by fluorescence and CD spectrum.
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H0 and the absolute value of zeta potential increased after the phosphorylation.
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Foaming ability and stability were promoted by phosphorylation.
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