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Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein

Catherine Guérin-Dubiard 1 N. Musikaphun D. Dupont J. Jardin V. Briard-Bion M. Pasco Francoise Nau 1
1 STLO - Science et Technologie du Lait et de l'Oeuf
Abstract : Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein
Mots-clés : ovalbumine agrégation chauffage proteine oeuf digestibilité
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https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00849244
Contributor : Céline Martel <>
Submitted on : Tuesday, July 30, 2013 - 2:55:36 PM
Last modification on : Tuesday, March 17, 2020 - 3:16:21 AM

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  • HAL Id : hal-00849244, version 1

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AGROCAMPUS-OUEST | UNAM | INRA | AGROCAMPUS-OUEST-UMR-STLO | INRAE

Citation

Catherine Guérin-Dubiard, N. Musikaphun, D. Dupont, J. Jardin, V. Briard-Bion, et al.. Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein. 1 st international conference on Food Digestion, Mar 2012, Cesena (IT), Italy. ⟨hal-00849244⟩

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