Glycosylated cross-linked ovalbumin by transglutaminase in the presence of oligochitosan: Effect of enzyme action time and enhanced functional properties
Xin Hu, Wen-Xuan Hu, Hong-yu Lu, Song Liu, Shengqi Rao, Zhenquan Yang, Xinan Jiao
Topics & Concepts
OvalbuminChemistryGlycosylationEnzymeTissue transglutaminaseBiophysicsDispersityBiochemistryEnzyme assayChromatographyOrganic chemistryImmune systemImmunologyBiologyProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties