Improvement of foaming property of egg white protein by phosphorylation through dry-heating in the presence of pyrophosphate

Journal of Food Science

Volumn 74, Issue 1, 2009, Pages

  Hayashi, Y ^a   Nagano, S ^a   Enomoto, H ^a   Li, C P ^b   Sugimoto, Y ^a   Ibrahim, H R ^a   Hatta, H ^c   Takeda, C ^d   Aoki, T ^a  

^a KAGOSHIMA UNIVERSITY   (Japan)

^b YUNNAN UNIVERSITY   (China)

^c KYOTO WOMEN'S UNIVERSITY   (Japan)

^d Kagoshima Immaculate Heart University   (Japan)

Author keywords

Dry heating; Egg white protein; Foaming properties; Foaming stability; Phosphorylation

Indexed keywords

EGG PROTEIN; PYROPHOSPHATE;

ARTICLE; CHEMISTRY; FLOW KINETICS; FOOD HANDLING; HEAT; PH; PHOSPHORYLATION; SOLUBILITY; TIME;

DIPHOSPHATES; EGG PROTEINS; FOOD TECHNOLOGY; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; PHOSPHORYLATION; RHEOLOGY; SOLUBILITY; TIME FACTORS;

EID: 58649088409     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.01019.x     Document Type: Article

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