Phosphorylation of Egg White Proteins by Dry-Heating in the Presence of Phosphate

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 23, 2003, Pages 6808-6815

  Li, Can Peng ^a   Salvador, Arvin S ^b   Ibrahim, Hisham R ^b   Sugimoto, Yasushi ^a   Aoki, Takayoshi ^b  

^a U Grad Sch of Agric Sciences   (Japan)

^b KAGOSHIMA UNIVERSITY   (Japan)

Author keywords

Calcium phosphate solubilizing ability; Casein; Dry heating; Egg riboflavin binding protein; Egg white proteins; Functional property; Heat stability; Phosphorylation; Whey protein isolate

Indexed keywords

CALCIUM PHOSPHATE; CASEIN; EGG WHITE; ORGANOPHOSPHATE; PHOSPHATE; PHOSPHORUS; PROTEIN; RIBOFLAVIN BINDING PROTEIN;

ARTICLE; CHEMICAL BOND; FREEZE DRYING; HEAT TREATMENT; MOLECULAR STABILITY; PH; PHOSPHORUS NUCLEAR MAGNETIC RESONANCE; POLYMERIZATION; PROTEIN PHOSPHORYLATION; PROTEIN STABILITY; SOLUBILITY; TEMPERATURE DEPENDENCE; THERMOSTABILITY;

DRUG STABILITY; EGG PROTEINS; FREEZE DRYING; HEAT; HYDROGEN-ION CONCENTRATION; PHOSPHATES; PHOSPHORUS; PHOSPHORYLATION; SOLUBILITY;

EID: 0242299612     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030043+     Document Type: Article

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