Firmness of Heat-Induced Whole Egg Coagulum

Preventive effect of egg yolk phosvitin on heat-insolubilization of egg white protein and its application to heat-induced egg white gel.

The effects of phosvitin (PV) on insolubilization of egg white protein (EWP) and ovotransferrin (OT) were examined by measuring turbidity after heating at 80 degrees C in a pH range of 5 to 8. PV showed preventive ability against heat-insolubilization of EWP, especially heat-labile OT. The preventive ability of PV was reduced by adding NaCl to a PV-OT mixture on heating. Native PAGE and gel fil...

Ohmic processing of liquid whole egg, white egg and yolk

The Ohmic heating rate of a food is highly influenced by its electrical conductivity. In this study, electrical conductivities, colour changes and system performance of liquid whole egg, white egg and yolk were determined on a laboratory scale static Ohmic heater by applying 30 V/cm voltage gradient. The samples were heated from room temperature through to pasteurization temperature (19 – 60°C)...

Egg white coagulum: a precisely tailorable membrane for biomimetic multilevel structured nanomaterials

For the first time, hen egg white coagulum was utilized as a surface modification agent for biomimetic multilevel structured nanomaterials (BMSN). By using a straightforward thermal control process, hen egg white can be coagulated in a precisely tailored manner, which is specifically adapted to the morphology of BMSN. Consequently, the structural stability, hydrophobicity and biocompatibility o...

Detection of salmonellae in whole egg

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Xcviii. the Heat Coagulation of Egg-albumin