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Correlation of the protein structure and gelling properties in dried egg white products.

Abstract:

The relationship between protein structure and aggregation, as well as heat-induced gelling properties, of seven dried egg white (DEW) products was investigated. Strong correlations were found between average molecular weight and hydrophobicity plus surface SH groups of DEW-soluble protein aggregate (SPA). This suggests that hydrophobic interactions and disulfide bond formation between protein molecules were involved in the aggregation. The average molecular weight of DEW products with alkali...

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Publication status:
Published

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Publisher copy:
10.1021/jf001460e

Authors


Hayashi, K More by this author
Shidara, H More by this author
Journal:
Journal of agricultural and food chemistry
Volume:
49
Issue:
8
Pages:
3957-3964
Publication date:
2001-08-05
DOI:
EISSN:
1520-5118
ISSN:
0021-8561
URN:
uuid:8db8f9a5-c024-4689-8515-6bfc51bbd867
Source identifiers:
311376
Local pid:
pubs:311376

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