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Duck egg albumen hydrolysate-epigallocatechin gallate conjugates: Antioxidant, emulsifying properties and their use in fish oil emulsion

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Abstract Duck albumen hydrolysates (DAH) conjugated with epigallocatechin gallate (EGCG) at various levels (2–5%, w/w) were prepared and characterized. FTIR analysis showed that the conjugation between DAH and EGCG induced… Click to show full abstract

Abstract Duck albumen hydrolysates (DAH) conjugated with epigallocatechin gallate (EGCG) at various levels (2–5%, w/w) were prepared and characterized. FTIR analysis showed that the conjugation between DAH and EGCG induced the change of secondary structure and modified functional groups of DAH. Furthermore, surface hydrophobicity of DAH was increased, while total sulfhydryl group and total carbonyl contents were decreased when EGCG was conjugated, especially when EGCG at higher levels was used (P

Keywords: albumen hydrolysate; gallate; duck egg; hydrolysate epigallocatechin; egg albumen; epigallocatechin gallate

Journal Title: Colloids and Surfaces A: Physicochemical and Engineering Aspects
Year Published: 2019

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