The Thermodynamic and Gelation Properties of Ovalbumin and Lysozyme

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The Thermodynamic and Gelation Properties of Ovalbumin and Lysozyme

Ovalbumin (OVA) and lysozyme (LYZ) are the predominant globular proteins in egg white and play a crucial role in influencing thermal stability and colloidal behavior. In this study, the thermal and conformational stability of OVA and LYZ under various physicochemical conditions including pH (5–9), p...

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Bibliographic Details
Main Authors:	Lifeng Wang, Rongcheng Li, Siyi Lv, Yulin Liu, Shuaifu Fang, Jingnan Zang, Mingmin Qing, Yujie Chi
Format:	Article
Language:	English
Published:	MDPI AG 2025-06-01
Series:	Gels
Subjects:	DSC thermal denaturation ovalbumin lysozyme reversibility
Online Access:	https://www.mdpi.com/2310-2861/11/6/470
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