Improvement of Functional Properties of Egg White Protein through Phosphorylation by Dry-Heating in the Presence of Pyrophosphate

2004 ◽  
Vol 52 (18) ◽  
pp. 5752-5758 ◽  
Author(s):  
Can-Peng Li ◽  
Hisham R. Ibrahim ◽  
Yasushi Sugimoto ◽  
Hajime Hatta ◽  
Takayoshi Aoki
Keyword(s):  
Functional Properties ◽  
Egg White ◽  
Egg White Protein ◽  
Dry Heating

scholarly journals Improvement of Functional Properties of Egg White Protein through Glycation and Phosphorylation by Dry-heating

2009 ◽  
Vol 22 (4) ◽  
pp. 591-597 ◽  
Author(s):  
Hirofumi Enomoto ◽  
Shiho Nagae ◽  
Yoko Hayashi ◽  
Can-Peng Li ◽  
Hisham R. Ibrahim ◽  
...  
Keyword(s):  
Functional Properties ◽  
Egg White ◽  
Egg White Protein ◽  
Dry Heating

scholarly journals Antioxidant Effect and Functional Properties of Hydrolysates Derived from Egg-White Protein

2014 ◽  
Vol 34 (3) ◽  
pp. 362-371 ◽  
Author(s):  
Dae-Yeon Cho ◽  
Kyungae Jo ◽  
So Young Cho ◽  
Jin Man Kim ◽  
Kwangsei Lim ◽  
...  
Keyword(s):  
Functional Properties ◽  
Egg White ◽  
Antioxidant Effect ◽  
Egg White Protein

Solubility of egg white proteins: Effect of pH and temperature.

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Maria Thereza Moraes Santos Gomes ◽  
Daniela Helena Guimarães Pelegrine
Keyword(s):  
Functional Properties ◽  
Protein Solubility ◽  
Egg White ◽  
Effect Of Ph ◽  
Ph Changes ◽  
Egg White Protein ◽  
Ph Values ◽  
Egg White Proteins ◽  
Different Temperatures ◽  
Integrated Study

Abstract Effects of different temperatures and pH values on the solubility of egg white proteins were studied. The solubility was determined experimentally in the temperature range of 40 to 100°C, and pH of 7.5 and 9.0. Morr et al (1985) and Bradford (1976) methods were used to determine the solubility and the results were compared. The results showed that the solubility of egg white protein was influenced by pH as well as temperature. The integrated study provided valuable information for dried egg white protein solubility analysis. Temperature and pH changes alter the solubility of egg white proteins and consequently both temperature and pH influences in functional properties. Besides, it was also observed an interaction among the temperature and pH on egg white proteins solubility. The minimum solubility values were achieving at 60°C, indicating possible protein coagulation from this temperature.

scholarly journals Improvement of Foaming Property of Egg White Protein by Phosphorylation through Dry-Heating in the Presence of Pyrophosphate

2009 ◽  
Vol 74 (1) ◽  
pp. C68-C72 ◽  
Author(s):  
Y. Hayashi ◽  
S. Nagano ◽  
H. Enomoto ◽  
C.-P. Li ◽  
Y. Sugimoto ◽  
...  
Keyword(s):  
Egg White ◽  
Egg White Protein ◽  
Foaming Property ◽  
Dry Heating

Enzymatic modification of egg-white protein and some of its functional properties

Nahrung/Food ◽  
1986 ◽  
Vol 30 (3-4) ◽  
pp. 319-326 ◽  
Author(s):  
U. Behnke ◽  
E. Kiss ◽  
V. Nádudvari ◽  
H. Rutiloff
Keyword(s):  
Functional Properties ◽  
Egg White ◽  
Enzymatic Modification ◽  
Egg White Protein

Synergistic effects of small amounts of konjac glucomannan on functional properties of egg white protein

2016 ◽  
Vol 52 ◽  
pp. 213-220 ◽  
Author(s):  
Ying Hu ◽  
Hongshan Liang ◽  
Wei Xu ◽  
Yuntao Wang ◽  
Yaping An ◽  
...  
Keyword(s):  
Functional Properties ◽  
Synergistic Effects ◽  
Egg White ◽  
Konjac Glucomannan ◽  
Egg White Protein
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