Recent advances in egg protein functionality in the food system

World's Poultry Science Journal

Volumn 58, Issue 1, 2002, Pages 31-39

  Mine, Y ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Egg white; Egg yolk; Emulsion; Foaming; Functionality; Gelation; Hen eggs; Proteins

Indexed keywords

EID: 0036489845     PISSN: 00439339     EISSN: None     Source Type: Journal    
DOI: 10.1079/WPS20020005     Document Type: Review

References (47)

1. Competitive adsorption between egg yolk proteins and whey proteins on oil-in-water interfaces
2. Competitive adsorption of hen's egg yolk granule lipoproteins and phosvitin in oil-in-water emulsion
3. Characterization of oil-in-water emulsions stabilized by hen's egg yolk granule
4. Composition, solubility and emulsifying properties of granules and plasma of egg yolk
5. Thermostability of hen egg yolk granules: Contribution of native structure of granules
6. Adsorption at the oil-water interface and emulsifying properties of native granules from egg yolk: Effect of aggregated state
7. 2 extraction
8. Ionic strength and pH effects on composition and microstructure of yolk granules
9. Gels and gelling
10. Trends and developments
11. Heat induced transparent gels of globular proteins
12. Conformational and structure of mildly heat-treated ovalbumin in dilute solution and gel formation at higher protein concentration
13. Functional improvement in dried egg white through the Maillard reaction
14. Correlation of the protein structure and gelling properties in dried egg white products
15. Turbidity and hardness of a heat-induced gel of hen egg ovalbumin
16. Molten globule state of food proteins
17. Egg yolk lipids
18. Estimation of the molecular weight distribution of heat induced ovalbumin aggregates by the low-angle laser light scattering technique combined with high- performance gel chromatography
19. New approach to improve the gelling and surface functional properties of dried egg white by heating in dry state
20. Improvement of emulsifying properties of egg white proteins by the attachment of polysaccharide through Maillard reaction in a dry state
21. Preparation of transparent egg white gel with salt by two-step heating method
22. Influence of egg yolk lipoproteins on the rheology and stability of O/W emulsions and mayonnaise
23. Raman spectroscopic study of thermally and/or dithiothreitol induced gelation of lysozyme
24. The chemistry of eggs and egg products
25. Thermally induced changes in egg white proteins
26. Sulfhydryl group changes in heat-induced soluble egg white aggregates in relation to molecular size
27. 31P NMR study on the interfacial adsorptivity of ovalbumin promoted by lysophosphatidylcholine and free fatty acids
28. Effect of oxidation of free fatty acids on the interfacial adsorptivity of lysophosphatidylcholine/free fatty acid/ovalbumin complexes
29. Effect of phospholipids on conformational change and heat stability of ovalbumin; circular dichroism and nuclear magnetic resonance studies
30. Dynamic structure of phospholipid-ovalbumin complexes at an oil-in-water interface
31. Effect of pH during the dry heating on the gelling properties of egg white proteins
32. Laser light scattering study on the heat-induced ovalbumin aggregates related to its gelling property
33. Effect of dry heat and mild alkaline treatment on functional properties of egg white proteins
34. Structural and functional changes of hen's egg yolk low-density lipoproteins with phospholipase A2
35. Adsorption properties of cholesterol-reduced egg yolk low-density lipoprotein at oil-in-water interfaces
36. Adsorption behavior of egg yolk low density lipoproteins in oil-in-water emulsions
37. Emulsifying characterization of hen's egg yolk proteins in oil-in-water emulsions
38. Selective displacement of caseinate proteins by hens egg yolk lipoproteins at oil-in-water interfaces
39. Heat-induced transparent gel formation of bovine serum albumin
40. Bifunctional lysozyme-galactomannan conjugate having excellent emulsifying properties and bactericidal effect
41. Hyperglycosylation of hen egg white lysozyme in yeast
42. Potential of near-infrared fourier transform raman spectroscopy in food analysis
43. Raman spectroscopic study of the proteins of egg white
44. Characteristics of edible fluids of animal origin: Eggs
45. Thermally induced protein gelation: Gelation and rheological characterization of highly concentrated ovalbumin and soybean protein gels
46. Inhibiting effects of egg white dry-heated at 120°C on heat aggregation and coagulation of egg white and characteristics of dry-heated egg white
47. The nutritive value of the egg