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Succinylation Improves the Thermal Stability of Egg White Proteins

Dabo He1, Ying Lv2, Qigen Tong3,4,5

  • 1College of Food Science and Engineering, Beijing University of Agriculture, 7 Beinong Lu, Changping District, Beijing 102206, China. hedabo@bua.edu.cn.

Molecules (Basel, Switzerland)
|October 24, 2019
PubMed

Keywords:
aggregationconformational structureegg white proteinsuccinylationthermal stability

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