Relationship between protein structure changes and in vitro digestion of preserved egg white during pickling.

@article{Guo2019RelationshipBP,
  title={Relationship between protein structure changes and in vitro digestion of preserved egg white during pickling.},
  author={Weibo Guo and Yan Zhao and Yao Yao and Na Wu and Mingsheng Xu and Huaying Du and Yonggang Tu},
  journal={International journal of biological macromolecules},
  year={2019}
}
In this paper, the relationship between protein structure changes and in vitro digestion of preserved egg white (PEW) during pickling was studied. Results showed that as the pickling time increased, moisture content of PEW exhibited a decreasing trend, pH value and hardness of PEW exhibited an increasing trend. Environmental Scanning Electron Microscopy (ESEM) revealed that alkali-treated duck egg white could form a more compact gel network structure during pickling. Transmission Electron… Expand
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