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Impact of pH-dependent succinylation on the structural features and emulsifying properties of chicken liver protein

Yinyin Lu1, Daodong Pan2, Qiang Xia1

  • 1State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.

Food Chemistry
|May 2, 2021
PubMed

Keywords:
Chicken liver proteinEmulsifying propertyStructural featureStructure-property relationshipSuccinylation

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