Relationship of co-gelation and co-aggregation on egg white ovalbumin-lysozyme heteroprotein complex: Formation and thermodynamics.

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作者： Jingbo,Liu ^[1] ; Hongyu,Jiang ^[2] ; Min,Zhang ^[2] ; Meng,Yang ^[2] ; Ting,Zhang ^[3] ; Zhiyang,Du ^[2] ; Menglei,Xu ^[4] ; Xuanting,Liu ^[5]

作者单位： Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China. Electronic address: ljb168@sohu.com. ^[1] Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China. ^[2] Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China. Electronic address: tingzhang@jlu.edu.cn. ^[3] Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China; China State Key Laboratory of Supramolecular Structure and Materials, Jilin University, Changchun 130012, China. Electronic address: xumenglei@jlu.edu.cn. ^[4] Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China. Electronic address: lxt920523@163.com. ^[5]

关键词 Co-aggregation Co-gelation Isothermal titration calorimetry Lysozyme Molecular docking Ovalbumin

主题词抗病毒药(Antiviral Agents);蛋白(Egg White);凝胶类(Gels);胞壁质酶(Muramidase);卵白蛋白(Ovalbumin);热力学(Thermodynamics)

DOI 10.1016/j.foodchem.2022.133030

PMID 35483286

发布时间 2022-05-17

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