Ultrasonic Thermal-Assisted Extraction of Phosvitin from Egg Yolk and Evaluation of Its Properties

Ultrasonic Thermal-Assisted Extraction of Phosvitin from Egg Yolk and Evaluation of Its Properties

Phosvitin (Pv) is the principal phosphoprotein in chicken egg yolk and the most highly phosphorylated protein in nature. Pv is a good natural food antioxidant and emulsifier. However, the current extraction methods present disadvantages of complicated operation and are time-consuming. In this paper,...

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Bibliographic Details
Main Authors:	Bin Jiang, Linlin Wang, Xiaojing Wang, Shuang Wu, Dongmei Li, Chunhong Liu, Zhibiao Feng
Format:	Article
Language:	English
Published:	MDPI AG 2019-08-01
Series:	Polymers
Subjects:	ultrasonic-thermal assisted extraction Phosvitin extraction evaluation
Online Access:	https://www.mdpi.com/2073-4360/11/8/1353

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