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

Catherine Guérin-Dubiard; N. Musikaphun; D. Dupont; J. Jardin; V. Briard-Bion; M. Pasco; Francoise Nau

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

Document type :

Conference papers

Domain :

Life Sciences [q-bio] / Biochemistry, Molecular Biology

Complete list of metadatas

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 : Wednesday, September 12, 2018 - 2:46:02 PM

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

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

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