Lysozyme impacts gel properties of egg white protein via electrostatic interactions, polarity differences, local pH regulation, or as a filler
Minquan Xia, Qiannan Zhao, Kazuhiro Isobe, Akihiro Handa, Zhaoxia Cai, Xi Huang
Topics & Concepts
LysozymeEgg whiteHydrogen bondChemistryIsoelectric pointChromatographyChemical engineeringMoleculeCrystallographyBiophysicsEnzymeOrganic chemistryBiochemistryEngineeringBiologyProteins in Food SystemsMicroencapsulation and Drying ProcessesProtein Hydrolysis and Bioactive Peptides