Egg protein interactions with phenolic compounds: effect on protein properties
Interactions of egg proteins (ovalbumin, conalbumin, egg white proteins, and egg yolk proteins) with selected phenolic compounds (flavone, chrysin, quercetin, and rutin) in aqueous media were examined by electrophoresis and fluorescence spectrophotometry. SDS-PAGE and native-PAGE results showed vari...
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| Format: | Others |
| Language: | en |
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McGill University
2013
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=117210 |