Monitoring of the functional properties and unfolding change of Ovalbumin after DHPM treatment by HDX and FTICR MS: Functionality and unfolding of Oval after DHPM by HDX and FTICR MS.
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DOI: 10.1016/j.foodchem.2017.01.109
Abstract: Dynamic high-pressure microfluidizaiton (DHPM) induced unfolding of proteins and enzymes could enhance the functional properties and hydrolytic ability of the molecules. In this study, the effect of DHPM on the surface activities of Ovalbumin (Oval),… read more here.
Keywords: functional properties; foaming emulsifying; dhpm; emulsifying properties ... See more keywords