Effects of lutein-phospholipids emulsion on oxidatively stressed egg yolk protein

Volume: 152, Pages: 112187 - 112187
Published: Dec 1, 2021
Abstract
The oxidation of egg yolk protein may cause adverse effects on food during processing. In this study, lutein-phospholipids emulsion (LPE) was added to the hydroxyl radical oxidation system to investigate the effects of LPE on EYP. Changes in oxidation, protein structure and physicochemical properties of EYP were then characterized. Results showed that the total sulfhydryl content of EYP increased by 11.2 times while the carbonyl content of EYP...
Paper Details
Title
Effects of lutein-phospholipids emulsion on oxidatively stressed egg yolk protein
Published Date
Dec 1, 2021
Volume
152
Pages
112187 - 112187
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