Combined effect of high pressure and temperature on selected properties of egg white proteins

Innovative Food Science and Emerging Technologies

Volumn 6, Issue 1, 2005, Pages 11-20

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

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Egg white; High pressure; Physico chemical properties; Susceptibility to enzymatic hydrolysis; Trypsin inhibitory activity

Indexed keywords

COMPOSITION; ENTHALPY; ENZYME KINETICS; HIGH PRESSURE EFFECTS; HIGH TEMPERATURE EFFECTS; HYDROLYSIS; HYDROPHOBICITY; PH EFFECTS; PROTEINS; SOLUBILITY; SOLUTIONS; TURBIDITY;

EGG WHITE; ENZYMATIC HYDROLYSIS; PHYSICO-CHEMICAL PROPERTIES; PROTEIN SOLUBILITY; RESIDUAL DENATURATION ENTHALPY; SULFHYDRYL CONTENT; SURFACE HYDROPHOBICITY; TRYPSIN INHIBITORY ACTIVITY;

FOOD PRODUCTS;

EID: 19644374855     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2004.10.002     Document Type: Article

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