Improvement of gel properties of dried egg white by modification with galactomannan through the Maillard reaction

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 14, 2002, Pages 4113-4118

  Matsudomi, Naotoshi ^a   Nakano, Kaori ^a   Soma, Akiko ^a   Ochi, Asana ^a  

^a YAMAGUCHI UNIVERSITY   (Japan)

Author keywords

Dried egg white; Galactomannan; Gel properties; Maillard reaction; Protein stabilization; Transparent gel

Indexed keywords

EGG WHITE; GALACTOMANNAN; MANNAN; SODIUM CHLORIDE;

ARTICLE; DRUG EFFECT; FOOD; FREEZE DRYING; GEL; GLYCATION; HEAT; HEATING; PH; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN MODIFICATION; PROTEIN POLYMERIZATION; PROTEIN STABILITY; TURBIDITY;

EGG WHITE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FREEZE DRYING; GELS; HEAT; MAILLARD REACTION; MANNANS;

EID: 0037014322     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0114334     Document Type: Article

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