Mechanistic insights into the improved properties of mayonnaise from the changes in protein structures of enzymatic modification-treated egg yolk.

RSC Adv · 2022 · PMC9511691 · PMID 36276000

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a decreasing trendno p-value reported

With increases in the enzyme dosage, the content of α-helix exhibited a decreasing trend from 33.91% to 32.76%, but the β-turns increased from 16.73% to 18.09%, and the changes in β-sheet and random coil changed only slightly.

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