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Structural and functional optimization of egg white protein hydrogels by succinylation: Gel properties and mineral

Xuan Yao1, Jiaxuan Ma1, Xiaohui Lv1

  • 1National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.

International Journal of Biological Macromolecules
|November 14, 2024
PubMed

Keywords:
Calcium ion adsorptionEgg white proteinGel propertiesHydrogelPhosphorylationSuccinylation

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