Efficient analysis of egg yolk proteins and their thermal sensitivity using sodium dodecyl sulfate polyacrylamide gel electrophoresis under reducing and nonreducing conditions

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 24, 2005, Pages 9329-9336

  Guilmineau, Fabien ^a   Krause, Ingolf ^a   Kulozik, Ulrich ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Egg yolk; Protein analysis; SDS PAGE; Thermal denaturation

Indexed keywords

ACETONE; EGG PROTEIN; LIPID;

ARTICLE; CHEMISTRY; HEAT; OXIDATION REDUCTION REACTION; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DENATURATION; SOLUBILITY;

ACETONE; EGG PROTEINS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; HEAT; LIPIDS; OXIDATION-REDUCTION; PROTEIN DENATURATION; SOLUBILITY;

EID: 28944431890     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050475f     Document Type: Article

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