Thermostabilization of ovotransferrin by anions for pasteurization of liquid egg white

Bioscience, Biotechnology and Biochemistry

Volumn 70, Issue 8, 2006, Pages 1839-1845

  Mizutani, Kimihiko ^a   Chen, Yong ^a   Yamashita, Honami ^a   Hirose, Masaaki ^a   Aibara, Shigeo ^a  

^a KYOTO UNIVERSITY   (Japan)

Author keywords

Egg white; Ovotransferrin; Thermostabilization

Indexed keywords

AGGLOMERATION; CARBOXYLIC ACIDS; DIFFERENTIAL SCANNING CALORIMETRY; NEGATIVE IONS; SODIUM CHLORIDE; SULFUR COMPOUNDS; THERMAL EFFECTS; THERMODYNAMIC STABILITY;

EGG-WHITE; OVOTRANSFERRIN; PASTEURIZATION; THERMOSTABILIZATION;

PROTEINS;

ANION; EGG WHITE; OVOTRANSFERRIN;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; INSTRUMENT STERILIZATION; ISOLATION AND PURIFICATION; METHODOLOGY; TEMPERATURE;

ANIMALS; ANIONS; CHICKENS; CONALBUMIN; EGG WHITE; STERILIZATION; TEMPERATURE;

EID: 33747833382     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.60003     Document Type: Article

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