Abstract
Egg white protein is a high-quality protein with high nutritional value and a variety of functional properties. The oligosaccharides can be covalently bound to the egg white protein through the glycosylation reaction, and the functional properties of the conjugates were improved compared with the natural egg white protein. In this review, the gel mechanism of oligosaccharide-egg white protein conjugates was reviewed, and the influencing factors of oligosaccharide-modified egg albumin gels were discussed. Moreover, effects of oligosaccharides on the functional properties of egg albumins were summarized, and the processing and application of oligosaccharide-modified egg albumin were prospected.
Publication Date
12-26-2023
First Page
228
Last Page
232,240
DOI
10.13652/j.spjx.1003.5788.2023.60106
Recommended Citation
Gensheng, ZHANG; Wenwen, SU; Guiyang, XU; Lirui, SU; and Yingmin, FEI
(2023)
"Progress in the effect of oligosaccharide modification on gelability of egg white protein,"
Food and Machinery: Vol. 39:
Iss.
10, Article 33.
DOI: 10.13652/j.spjx.1003.5788.2023.60106
Available at:
https://www.ifoodmm.cn/journal/vol39/iss10/33
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