Endogenous reactive oxygen species (ROS)-driven protein oxidation regulates emulsifying and foaming properties of liquid egg white

In conclusion, ROS acted as the predominant factor causing deterioration of liquid EW, triggering moderate oxidation that enhanced the superior foaming and emulsifying properties of EWP, and excessive oxidation diminished the functional characteristics by affecting the molecular structure.PMID:38663701 | DOI:10.1016/j.ijbiomac.2024.131843
Source: International Journal of Biological Macromolecules - Category: Biochemistry Authors: Source Type: research