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Rheological properties of cysteine-modified ovalbumin at the air-water interface

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Bouchebbah, Atmane | Beaufils, Sylvie | Bouhallab, Said | Vie, Véronique | Lechevalier-Datin, Valérie | Croguennec, Thomas | Jardin, Julien | Renault, A | Pezennec, Stéphane

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Ovalbumin is a phosphorylated and glycosylated globular protein which contributes to a large part of the functionality of egg-white which it is widely used in the food industry as a foaming agent. However, the molecular bases of its interfacial behaviour are not fully understood To investigate whether the sulfhydryl-disulfide exchange influences the interfacial film rheology, we studied structural and interfacial properties of cysteine-modified ovalbumin

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