Heat-induced changes in the susceptibility of egg white proteins to enzymatic hydrolysis: A kinetic study

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 13, 2003, Pages 3819-3823

  Van der Plancken, Iesel ^a   Van Remoortere, Marijke ^a   Indrawati, ^a   Van Loey, Ann ^a   Hendrickx, Marc E ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Egg white; Heat denaturation; Hydrolysis; Kinetic; Ovalbumin; pH stat

Indexed keywords

ALBUMIN; CHYMOTRYPSIN A; EGG PROTEIN; EGG WHITE; OVALBUMIN; TRYPSIN;

ARTICLE; CHEMICAL REACTION; CHEMICAL REACTION KINETICS; ENZYME MECHANISM; HEAT; HEATING; HYDROLYSIS; PH; PROTEIN DENATURATION; PROTEIN FOLDING; TEMPERATURE DEPENDENCE;

EID: 0038115456     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf026019y     Document Type: Article

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