Investigation of the protein-protein aggregation of egg white proteins under pulsed electric fields

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 9, 2009, Pages 3571-3577

  Wei, Zhao ^a   Ruijin, Yang ^a   Yali, Tang ^a   Wenbin, Zhang ^a   Xiao, Hua ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Aggregation; Egg white; Protein; Pulsed electric fields (PEF)

Indexed keywords

DISULFIDE; EGG PROTEIN; EGG WHITE; MERCAPTOETHANOL;

ANIMAL; ARTICLE; ATOMIC FORCE MICROSCOPY; CHEMISTRY; CHICKEN; DIFFERENTIAL SCANNING CALORIMETRY; ELECTRICITY; FOOD PRESERVATION; HEAT; METHODOLOGY; PARTICLE SIZE; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN BINDING; PROTEIN INTAKE;

ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; CHICKENS; DISULFIDES; EGG PROTEINS; EGG PROTEINS, DIETARY; EGG WHITE; ELECTRICITY; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD PRESERVATION; HOT TEMPERATURE; MERCAPTOETHANOL; MICROSCOPY, ATOMIC FORCE; PARTICLE SIZE; PHYSICOCHEMICAL PHENOMENA; PROTEIN BINDING;

EID: 66149137666     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803900f     Document Type: Article

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