Heat-induced gelling properties of egg white without ovotransferrin and lysozyme
نویسندگان
چکیده
In this study, we investigated the role of ovalbumin (OVA), ovotransferrin (OVT), and lysozyme (LYZ) as major proteins involved in heat-induced gelation egg white. OVT LYZ deficient white (OLdEW) solutions were prepared from raw (REW) subjected to heat treatment at 64 °C centrifugation. OLdEW had almost same native-OVA protein REW, confirmed by gel electrophoresis, differential scanning calorimetry, surface hydrophobicity measurement. Texture profile analysis, syneresis rate measurement, observation electron microscopy performed for gels. The more porous fibrous networks, resulting less hardness, resilience compatible water holding capacity compared REW gel. These results suggest that OVA contributes gel, while contribute enhanced hardness.
منابع مشابه
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ژورنال
عنوان ژورنال: Food Science and Technology Research
سال: 2021
ISSN: ['1881-3984', '1344-6606']
DOI: https://doi.org/10.3136/fstr.27.491