Rheological properties of cysteine-modified ovalbumin at the air-water interface
Résumé
Ovalbumin is a phosphorylated and glycosylated globular protein which contributes to a large part of the functionality of egg-white which it is widely used in the food industry as a foaming agent. However, the molecular bases of its interfacial behaviour are not fully understood To investigate whether the sulfhydryl-disulfide exchange influences the interfacial film rheology, we studied structural and interfacial properties of cysteine-modified ovalbumin
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| Origine | Fichiers produits par l'(les) auteur(s) |
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| Origine | Fichiers produits par l'(les) auteur(s) |
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