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; Françoise 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 Françoise 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

Type de document :

Communication dans un congrès

1 st international conference on Food Digestion, Mar 2012, Cesena (IT), Italy

Domaine :

Sciences du Vivant [q-bio] / Biochimie, Biologie Moléculaire

Liste complète des métadonnées

https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00849244
Contributeur : Céline Martel <>
Soumis le : mardi 30 juillet 2013 - 14:55:36
Dernière modification le : mercredi 21 mars 2018 - 16:08:07

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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