Storage of shell eggs influences the albumen gelling properties

LWT

Volumn 35, Issue 1, 2002, Pages 62-69

  Hammershoj, M ^a   Larsen, L B ^a   Andersen, A B ^b   Qvist, K B ^b  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Gel texture; N ovalbumin; S ovalbumin; Storage; Thermal denaturation

Indexed keywords

EID: 0035998881     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2001.0811     Document Type: Article

References (32)

1. Resistance of metal complexes of conalbumin and transferrin to proteolysis and to thermal denaturation
2. Firmness of heat induced albumen coagulum
3. Conformational changes involved in the switch from ovalbumin to S-ovalbumin
4. Rheological, surface and colorimetric properties of egg albumen gel affected by pH
5. A differential scanning calorimetric study of the stability of egg white to heat denaturation
6. A differential scanning calorimetric study of conversion of ovalbumin to S-ovalbumin in eggs
7. Iron binding to conalbumin. Calorimetric evidence for two distinct species with one bound iron atom
8. Nonequivalence of the metal binding sites of conalbumin. Calorimetric and spectrophotometric studies of aluminium binding
9. Heat-induced gelling in solutions of ovalbumin
10. Protein ternary phase diagrams. 2. Effect of ethanol, ammonium sulfate and temperature on the phase behaviour of S-ovalbumin
11. The textural properties of egg albumen gels affected by the hen egg production and protein composition
12. Heat-induced egg white gels as affected by pH
13. Correlation of the rheological behavior of egg albumen to temperature, pH, and NaCl concentration
14. S-ovalbumin, an ovalbumin conformer with properties analogous to those of loop-inserted serpins
15. The chemistry of eggs and egg products
16. Calorimetric studies of serum transferrin and ovotransferrin. Estimates of domain interactions, and study of the kinetic complexities of ferric ion binding
17. Evolution of chemical and physical albumen characteristics during the storage of shell eggs
18. Heat-induced conversion of ovalbumin into a proteinase inhibitor
19. Effect of dry heat and mild alkaline treatment on functional properties of egg white proteins
20. Changes in the shape and surface hydrophobicity of ovalbumin during its transformation to S-ovalbumin
21. S-ovalbumin in eggs - A review
22. Thermal and functional properties of bovine blood plasma and egg white proteins
23. Detection of incubator reject eggs by differential scanning calorimetry
24. Application of aged egg in enabling increased substitution of sucrose by Litesse (polydextrose) in high-ratio cakes
25. Changes in the heat-induced gelling properties of ovalbumin during its conversion to S-ovalbumin
26. Studies on ovalbumin II. The formation and properties of S-ovalbumin, a more stable form of ovalbumin
27. Egg proteins: What are their functions?
28. Role of the intrachain disulfide bond of ovalbumin during conversion into S-ovalbumin
29. Eggs as a source of protein
30. Egg protein gels
31. Functional properties of eggs in foods