Co-aggregation of ovalbumin and lysozyme

Hen egg white has excellent heat-induced gelation properties. However, the molecular mechanisms underlying the aggregation of egg white proteins have not been elucidated due to their complex composition. Here, we focused on the thermal co-aggregation process of the main component, ovalbumin (OVA), with well-studied lysozyme (LYZ) in terms of protein composition, aggregation rate, intermolecular forces, and morphology. Size exclusion...