Heat-Induced Transparent Gels Prepared from Pepsin-Treated Ovalbumin and Egg White
نویسندگان
چکیده
منابع مشابه
Effect of Proteolytic Modification on Texture and Mastication of Heat‐Treated Egg White Gels
Raw egg white undergoes sol-gel transition by heat treatment, which changes it to an elastic gel. Here, protease treatment to render a new texture to heated egg white gel was applied. Protease-treated gels exhibited ductile flow without obvious rupture points. Transmission electron microscopy analysis showed that in protease-treated gels, protein aggregates were distributed more homogeneously c...
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Examination of egg white proteins and effects of high pressure on select physical and functional properties" (2010). Egg white proteins have become an important and desirable ingredient to the food industry due to their functional properties which include gelling, foaming, and emulsification. Egg white is also well recognized as an excellent source of nutrition. The goal of this work was to det...
متن کاملKinetics of Hydrolysis of Egg White Protein by Pepsin
Ruan Ch.-Q., Chi Y.-J., Zhang R.-D. (2010): Kinetics of hydrolysis of egg white protein by pepsin. Czech J. Food Sci., 28: 355–363. Taking into account the enzyme inactivation and substrate inhibition, the bioreaction mechanism and kinetics characteristic of egg white protein (EWP) enzymatic hydrolysis by pepsin were investigated. A logarithmic equation h = (1/b) ln (1 + abt) indicating the rel...
متن کاملTurbidity and Hardness of a Heat - induced Gel of Hen Egg Ovalbumin
The turbidity and hardness ofa heat-induced gel prepared from ovalbumin were examined at various pHs and ionic strengths. Depending on the conditions of the medium, a transparent solution, transparent gel, turbid gel, or turbid suspension was obtained by heating. The hardness was a maximum with the conditions that gave a transparent or slightly turbid gel. The gel and coagulums were solubilized...
متن کاملPreventive 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...
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1985
ISSN: 0002-1369
DOI: 10.1080/00021369.1985.10867102