In vitro peptic digestion of ovomucin-depleted egg white affected by pH, temperature and pulsed electric fields.

@article{Liu2017InVP,
  title={In vitro peptic digestion of ovomucin-depleted egg white affected by pH, temperature and pulsed electric fields.},
  author={Ya-Fei Liu and Indrawati Oey and Phil J Bremer and P Silcock and Alan Carne},
  journal={Food chemistry},
  year={2017},
  volume={231},
  pages={165-174}
}
The effect of pH (4, 5, 7, and 9) combined with either heat (60, 80°C for 10min) or pulsed electric fields (PEF) (1.4-1.8kV/cm, 260-690kJ/kg) treatments on the in vitro peptic digestion of ovomucin-depleted egg white was investigated. Protein digestibility, unaffected by 60°C heating, was increased by heating at 80°C, which caused protein aggregation and solution turbidity. Compared to ovalbumin and lysozyme, ovotransferrin was more susceptible to pepsinolysis. Susceptibility to pepsinolysis of… CONTINUE READING

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