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Improvement of Functional Properties of Egg White Protein through Glycation and Phosphorylation by Dry-heating
Egg White Protein Phosphorylation Dry-heating Maillard Reaction Functional Property
2016/4/29
Egg white protein (EWP) was glycated with maltopentaose (MP) through the Maillard reaction and subsequently phosphorylated by 85??C dry-heating at pH 4.0 for 1 d in the presence of pyrophosphate. The ...