Separation of ovomucin from duck egg white and its “acid-tight /alkali-loose” self-supporting gel properties under different pH
Yao Yao, Yucheng Zhong, Han Li, Tiantian Liu, Na Wu, Shuping Chen, Lilan Xu, Yan Zhao, Yonggang Tu
Topics & Concepts
Egg whiteChemistryLysozymeCentrifugationAlkali metalYield (engineering)ChromatographyChemical engineeringOrganic chemistryMaterials scienceBiochemistryEngineeringMetallurgyProteins in Food SystemsMicroencapsulation and Drying ProcessesProtein Hydrolysis and Bioactive Peptides