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Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
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Effect of processing on aggregation mechanism of egg white proteins

Negar Gharbi1, Mohsen Labbafi1

  • 1Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.

Food Chemistry
|February 27, 2018
PubMed

Keywords:
AggregateEgg white protein (EWP)Lysozyme (LY)Ovalbumin (OV)Ovotransferrin (OT)Sulfhydryl-disulfide exchange (SH-SS exchange)

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