Heating of an ovalbumin solution at neutral pH and high temperature

Bioscience, Biotechnology and Biochemistry

Volumn 66, Issue 8, 2002, Pages 1635-1640

  Photchanachai, Songsin ^a   Mehta, Alka ^a   Kitabatake, Naofumi ^a  

^a KYOTO UNIVERSITY   (Japan)

Author keywords

Degradation; Egg white protein; High temperature heating; Molecular aggregation; Ovalbumin

Indexed keywords

OVALBUMIN;

ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; FOOD HANDLING; FOOD INDUSTRY; HEAT; METHODOLOGY; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DENATURATION;

CALORIMETRY, DIFFERENTIAL SCANNING; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; FOOD-PROCESSING INDUSTRY; HEAT; HYDROGEN-ION CONCENTRATION; OVALBUMIN; PROTEIN DENATURATION;

EID: 0036691599     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.66.1635     Document Type: Article

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