Microstructure change in whole egg protein aggregates upon freezing: Effects of freezing time and sucrose addition

2021 ◽  
Vol 296 ◽  
pp. 110452
Author(s):  
Bowen Fang ◽  
Kazuhiro Isobe ◽  
Akihiro Handa ◽  
Kyuya Nakagawa
Keyword(s):  
Protein Aggregates ◽  
Freezing Time ◽  
Microstructure Change ◽  
Egg Protein ◽  
Whole Egg

scholarly journals The Utilization of Abomasal Supplements of Proteins and Amino Acids by Sheep With Special Reference to Wool. Growth

1972 ◽  
Vol 25 (5) ◽  
pp. 1057 ◽  
Author(s):  
PJ Reis ◽  
WF Colebrook
Keyword(s):  
Amino Acids ◽  
Growth Rate ◽  
Nutritive Value ◽  
Body Weight Gain ◽  
Wheat Gluten ◽  
Nitrogen Retention ◽  
Wool Growth ◽  
Egg Protein ◽  
Egg Albumen ◽  
Whole Egg

Proteins of different amino acid composition (Promine-D, wheat gluten, and zein) were given as abomasal infusions to sheep and effects on wool growth rate, body weight gain, and nitrogen retention were compared with those of casein. These results were considered together with earlier data obtained for whole egg protein, egg albumen, maize gluten, and gelatin. The nutritive value of bloodmeal supplements was also studied. In addition the effects on wool growth of adding lysine and tryptophan to zein, and of adding leucine to casein, were examined.

LIQUID AND FROZEN EGG: V. VISCOSITY, BAKING QUALITY, AND OTHER MEASUREMENTS ON FROZEN EGG PRODUCTS

1949 ◽  
Vol 27f (5) ◽  
pp. 231-240 ◽  
Author(s):  
Jesse A. Pearce ◽  
C. G. Lavers
Keyword(s):  
Sodium Chloride ◽  
Mechanical Treatment ◽  
Freezing Time ◽  
Baking Quality ◽  
Mechanical Pretreatment ◽  
Egg Products ◽  
Whole Egg

Freezing irreversibly increased the viscosity of yolk and whole egg, but did not affect the white. Vigorous mechanical treatment before freezing reduced the viscosity of defrosted yolk, white, and whole egg. The viscosity of defrosted yolk and whole egg increased with increase in freezing or thawing time. Mechanical pretreatment or differences in freezing time did not affect the baking quality of defrosted egg products. Freezing reduced the baking quality of yolk and whole egg, but the baking quality improved after storage for about three months at − 10° and 0° F., and then decreased. A thawing time of four hours resulted in yolk or whole egg of better baking quality than thawing times of 0.03, 24, or 48 hr. There was no relation between viscosity and the baking quality of these egg products. The addition of 2% sodium chloride was equivalent to the addition of 8% sucrose in preserving the foaming quality of frozen yolk.

Minimum Dietary Essential Amino Acid-to-total Nitrogen Ratio for Whole Egg Protein Fed to Young Men

1966 ◽  
Vol 89 (1) ◽  
pp. 9-18 ◽  
Author(s):  
N. S. Scrimshaw ◽  
V. R. Young ◽  
R. Schwartz ◽  
M. L. Piche ◽  
J. B. Das
Keyword(s):  
Amino Acid ◽  
Total Nitrogen ◽  
Essential Amino Acid ◽  
Young Men ◽  
Egg Protein ◽  
Nitrogen Ratio ◽  
Whole Egg
Sign in / Sign up

Export Citation Format

Share Document