Abstract:Due to the good functional characteristics and nutritional value, ovalbumin (OVA) has a widely ranges of applications in food industry. But the characteristics of being susceptible to external conditions, such as processing, storage conditions and food ingredients, makes it display a relative lower functional property and limits its applications. Glycosylation is a natural, green approach of protein modifications that has an impact on its functional properties. In this work, we prepared the OVA-pectin conjugat… Show more
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