Thermally induced aggregates in mixtures of α-lactalbumin with ovalbumins from different avian species

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 5, 2001, Pages 2511-2517

  Sun, Yuanxia ^a   Hayakawa, Shigeru ^a  

^a KAGAWA UNIVERSITY   (Japan)

Author keywords

lactalbumin; Aggregation; Avian; Disulfide bond; Gelation; Heating; Ovalbumin; Sulfhydryl group

Indexed keywords

ALPHA LACTALBUMIN; DISULFIDE; LACTALBUMIN; OVALBUMIN;

ANIMAL; ARTICLE; BIRD; CHEMISTRY; DISULFIDE BOND; ENZYME LINKED IMMUNOSORBENT ASSAY; FOWL; GEL CHROMATOGRAPHY; GEL FILTRATION CHROMATOGRAPHY; HEAT; HEATING; MOLECULAR INTERACTION; MOLECULAR WEIGHT; NONHUMAN; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DENATURATION;

ANIMALS; BIRDS; CHROMATOGRAPHY, GEL; DISULFIDES; ELECTROPHORESIS, POLYACRYLAMIDE GEL; ENZYME-LINKED IMMUNOSORBENT ASSAY; HEAT; HYDROGEN-ION CONCENTRATION; LACTALBUMIN; MOLECULAR WEIGHT; OVALBUMIN; PROTEIN DENATURATION;

EID: 0034849389     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001086i     Document Type: Article

References (4)

1. Egelandsdal, B. Heat-induced gelling in solutions of ovalbumin. J. Food Sci. 1980, 45, 570-573, 581.
2. Hatta, H.; Kitabatake, N.; Doi, E. Turbidity and hardness of a heat-induced gel of hen egg ovalbumin. Agric. Biol. Chem. 1986, 50, 2083-2089.
3. Doi, E. Gels and gelling of globular proteins. Trends Food Sci. Technol. 1993, 4, 1-5.
4. Matsudomi, N.; Oshita, T.; Sasaki, E.; Kobayashi, K. Enhanced heat-induced gelation of β-lactoglobulin by α-lactalbumin. Biosci., Biotechnol., Biochem. 1992, 56, 1697-1700.