Ultrasonic pretreatment enhanced the glycation of ovotransferrin and improved its antibacterial activity.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128905
Abstract: This study aims to evaluate the effect of ultrasonic pretreatment combined with glycation on the structural characteristics and antibacterial activity of ovotransferrin (OVT). Firstly, OVT (purity >90%) was isolated from egg white with a simple and… read more here.
Keywords: ultrasonic pretreatment; antibacterial activity; glycation; activity ... See more keywords