Improvement of emulsifying properties of egg white proteins by the attachment of polysaccharide through Maillard reaction in a dry state

1993 ◽  
Vol 41 (4) ◽  
pp. 540-543 ◽  
Author(s):  
Akio. Kato ◽  
Kazuaki. Minaki ◽  
Kunihiko. Kobayashi
Keyword(s):  
Maillard Reaction ◽  
Egg White ◽  
Emulsifying Properties ◽  
Egg White Proteins

scholarly journals Effect of the Maillard Reaction on the Attributes of Egg White Proteins

1978 ◽  
Vol 42 (12) ◽  
pp. 2233-2237
Author(s):  
Yasuko Kato ◽  
Kenji Watanabe ◽  
Yasushi Sato
Keyword(s):  
Maillard Reaction ◽  
Egg White ◽  
Egg White Proteins

scholarly journals Emulsifying properties of quail egg white proteins in different vegetable oil emulsions

2020 ◽  
Vol 43 ◽  
pp. e50067
Author(s):  
José Antônio de Queiroz Lafetá Junior ◽  
Magno José de Oliveira ◽  
Davi Rocha Bernardes de Oliveira ◽  
Igor José Boggione Santos ◽  
Marleny Doris Aranda Saldaña ◽  
...  
Keyword(s):  
Emulsion Stability ◽  
Egg White ◽  
Coturnix Japonica ◽  
Emulsifying Properties ◽  
Emulsifying Activity ◽  
Coturnix Coturnix ◽  
Egg White Protein ◽  
Oil In Water ◽  
Egg White Proteins ◽  
Oil Emulsions

Emulsifying properties of oil in water emulsions using quail egg white protein (Coturnix coturnix japonica) as an emulsifying agent were investigated using the conductivity technique. Changes in emulsion conductivity were recorded during and after homogenization. The results were interpreted in terms of properties related to the emulsifying activity and emulsion stability. The effect of salt concentrations (NaCl) of 0.0, 0.29, 0.59, 1.17, 1.76, and 2.34% (w v-1) when mixed with egg white concentrations of 0.50, 1.00 and 1.50% (w v-1) were studied using corn and soybean vegetable oils. Globally, one observed that emulsifying activity and emulsion stability increase with the enhancement of salt concentration. However, the increase of the egg white concentration did not present a significant influence on emulsifying activity, causing an increment only in emulsion stability.

scholarly journals Effect of the maillard reaction on the attributes of egg white proteins.

1978 ◽  
Vol 42 (12) ◽  
pp. 2233-2237 ◽  
Author(s):  
Yasuko KATO ◽  
Kenji WATANABE ◽  
Yasushi SATO
Keyword(s):  
Maillard Reaction ◽  
Egg White ◽  
Egg White Proteins

Identification of Egg White Proteins and Divergence in the Regulatory Region of the Ovalbumin Gene in Avians

2016 ◽  
Vol 24 (1) ◽  
pp. 12-25 ◽  
Author(s):  
Jindong Ren ◽  
Jianhong Hu ◽  
Li Chen ◽  
Yali Liu ◽  
Xiaoqin Xu ◽  
...  
Keyword(s):  
Regulatory Region ◽  
Egg White ◽  
Egg White Proteins

scholarly journals EGG WHITE PROTEINS

1950 ◽  
Vol 184 (1) ◽  
pp. 377-383 ◽  
Author(s):  
Richard H. Forsythe ◽  
Joseph F. Foster
Keyword(s):  
Egg White ◽  
Egg White Proteins

scholarly journals Magnum Morphogenesis during the Natural Development of the Quail Oviduct: Analysis of Egg White Proteins and Progesterone Receptor Concentration1

1986 ◽  
Vol 35 (3) ◽  
pp. 657-666 ◽  
Author(s):  
J. F. Pageaux ◽  
C. Laugier ◽  
D. Pal ◽  
M. A. D’Almeida ◽  
D. Sandoz ◽  
...  
Keyword(s):  
Progesterone Receptor ◽  
Egg White ◽  
Natural Development ◽  
Egg White Proteins
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