메뉴 건너뛰기




Volumn 58, Issue 2, 2010, Pages 1263-1269

Functional characteristics of egg white proteins within wheat, rye, and germinated-rye sourdoughs

Author keywords

Cysteine endopeptidases, foaming, gluten free; Egg white; Ovalbumin; Proteolysis; Sourdough

Indexed keywords

EGG PROTEIN;

EID: 74849104034     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf903228x     Document Type: Article
Times cited : (8)

References (20)
  • 1
    • 85128156270 scopus 로고
    • The chemistry of eggs and egg products
    • 4th ed.; Stadelman, W. J., Cotteril, O. J., Eds.; Haworth Press: New York
    • Li-Chan, E.; Powrie, W. D.; Nakai, S. The Chemistry of Eggs and Egg Products. In Egg Science and Technology, 4th ed.; Stadelman, W. J., Cotteril, O. J., Eds.; Haworth Press: New York, 1995; pp 105-175.
    • (1995) Egg Science and Technology , pp. 105-175
    • Li-Chan, E.1    Powrie, W.D.2    Nakai, S.3
  • 2
    • 47849102010 scopus 로고    scopus 로고
    • Egg allergens
    • Mine, Y., Ed.; Wiley: Canada
    • Yang, M.; Mine, Y. Egg Allergens. In Egg Bioscience and Biotechnology; Mine, Y., Ed.; Wiley: Canada, 2008; pp 239-288.
    • (2008) Egg Bioscience and Biotechnology , pp. 239-288
    • Yang, M.1    Mine, Y.2
  • 4
    • 84890578887 scopus 로고    scopus 로고
    • Bioactive components in egg white
    • Mine, Y., Ed.; Wiley: Canada
    • Mine, Y.; D'Silva, I. Bioactive Components in Egg White. In Egg Bioscience and Biotechnology; Mine, Y., Ed.; Wiley: Canada, 2008; pp 141 -184.
    • (2008) Egg Bioscience and Biotechnology , pp. 141-184
    • Mine, Y.1    D'Silva, I.2
  • 5
    • 37249047440 scopus 로고    scopus 로고
    • Novel alternatives to antibiotics: Bacteriophages, bacterial cell wall hydrolases, and antimicrobial peptides
    • Parisien, A.; Allain, B.; Zhang, J.; Mandeville, R.; Lan, C. Q. Novel alternatives to antibiotics: bacteriophages, bacterial cell wall hydrolases, and antimicrobial peptides. J. Appl. Microbiol 2008, 104, 1-13.
    • (2008) J. Appl. Microbiol , vol.104 , pp. 1-13
    • Parisien, A.1    Allain, B.2    Zhang, J.3    Mandeville, R.4    Lan, C.Q.5
  • 6
    • 0141679317 scopus 로고    scopus 로고
    • Grafting of features of cystatins C or B into the N-terminal region or second binding loop of cystatin A (stefin A) substantially enhances inhibition of cysteine proteinases
    • DOI 10.1021/bi030119v
    • (6) Pavlova, A.; Björk, I. Grafting of features of cystatins C or B into the N-terminal region or second binding loop of cystatin A (stefin A) substantially enhances inhibition of cysteine proteinases. Biochemistry. 2003, 42, 11326-11333. (Pubitemid 37158900)
    • (2003) Biochemistry , vol.42 , Issue.38 , pp. 11326-11333
    • Pavlova, A.1    Bjork, I.2
  • 7
    • 0030804153 scopus 로고    scopus 로고
    • Protein proteinase inhibitors from avian egg whites
    • DOI 10.1007/PL00000575
    • (7) Saxena, I.; Tayyab, S. Protein proteinase inhibitors from avian egg whites, Cell. Mol. Life. Sci. 1997, 53,13-23. (Pubitemid 27379369)
    • (1997) Cellular and Molecular Life Sciences , vol.53 , Issue.1 , pp. 13-23
    • Saxena, I.1    Tayyab, S.2
  • 8
    • 0032954473 scopus 로고    scopus 로고
    • Influence of pH on surface properties of aqueous egg albumen solutions in relation to foaming behavior
    • Hammershoj, M.; Prins, A.; Qvist, K. B. Influence of pH on surface properties of aqueous egg albumen solutions in relation to foaming behavior. J. Sci. Food Agric. 1999, 79, 859-868.
    • (1999) J. Sci. Food Agric. , vol.79 , pp. 859-868
    • Hammershoj, M.1    Prins, A.2    Qvist, K.B.3
  • 9
    • 55049108378 scopus 로고    scopus 로고
    • Proteolysis in sourdough fermentations: Mechanisms and potential for improved bread quality
    • Gänzle, M. G.; Loponen, J.; Gobbetti, M. Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality, Tremds Food Sci. Technol. 2008, 19, 513-521.
    • (2008) Tremds Food Sci. Technol. , vol.19 , pp. 513-521
    • Gänzle, M.G.1    Loponen, J.2    Gobbetti, M.3
  • 10
    • 44349137604 scopus 로고    scopus 로고
    • Influence of thiol metabolism of lactobacilli on egg white proteins in wheat sourdoughs
    • Loponen, J.; König, K.; Wu, J.; Gänzle, M. G. Influence of thiol metabolism of lactobacilli on egg white proteins in wheat sourdoughs. J. Agric. Food Chem. 2008, 56, 3357-3362.
    • (2008) J. Agric. Food Chem. , vol.56 , pp. 3357-3362
    • Loponen, J.1    König, K.2    Wu, J.3    Gänzle, M.G.4
  • 12
    • 59849099659 scopus 로고    scopus 로고
    • Prolamin hydrolysis and pentosan, solubilisation in germinated-rye sourdoughs determined by chromatographic and immunological methods
    • Loponen, J.; Kanerva, P.; Zhang, C.; Sontag-Strohm, T.; Salovaara, H.; Gänzle, M. G. Prolamin hydrolysis and pentosan, solubilisation in germinated-rye sourdoughs determined by chromatographic and immunological methods. J. Agric. Food Chem. 2009, 57, 746-753.
    • (2009) J. Agric. Food Chem. , vol.57 , pp. 746-753
    • Loponen, J.1    Kanerva, P.2    Zhang, C.3    Sontag-Strohm, T.4    Salovaara, H.5    Gänzle, M.G.6
  • 13
    • 0014949207 scopus 로고
    • Cleavage of structural proteins during the assembly of the head of bacteriophage T4
    • Laemmli, U. K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature. 1970, 227, 680-685.
    • (1970) Nature , vol.227 , pp. 680-685
    • Laemmli, U.K.1
  • 14
    • 74849138667 scopus 로고
    • Technical and editorial committees of the ASBC
    • ASBC Free Amino Nitrogen (International Method). 8th ed.; American Society of Brewing Chemists: St. Paul, MN, Wort-12.
    • Technical and Editorial Committees of the ASBC. ASBC Free Amino Nitrogen (International Method). Methods of Analysis of the American Society of Brewing Chemists, 8th ed.; American Society of Brewing Chemists: St. Paul, MN, 1992; Wort-12.
    • (1992) Methods of Analysis of the American Society of Brewing Chemists
  • 16
    • 0036093092 scopus 로고    scopus 로고
    • Proteolytic enzymes in germinating rye grains
    • Brijs, K.; Trogh, I.; Jones, B. L.; Delcour, J. A. Proteolytic enzymes in germinating rye grains. Ceral Chem. 2002, 79, 423-428.
    • (2002) Ceral Chem , vol.79 , pp. 423-428
    • Brijs, K.1    Trogh, I.2    Jones, B.L.3    Delcour, J.A.4
  • 17
    • 33644881919 scopus 로고    scopus 로고
    • Ovotransferrin is a redoxdependent autoprocessing protein incorporating four consensus selfcleaving motifs flanking the two kringles
    • Ibrahim, H. R.; Haraguchi, T.; Aoki, T. Ovotransferrin is a redoxdependent autoprocessing protein incorporating four consensus selfcleaving motifs flanking the two kringles. Biochim. Biophys. Acta 2006, 7760, 347-355.
    • (2006) Biochim. Biophys. Acta , vol.7760 , pp. 347-355
    • Ibrahim, H.R.1    Haraguchi, T.2    Aoki, T.3
  • 18
    • 8544279055 scopus 로고
    • Inhibitory activity of ovomacroglobulin for pepsin, and rennin
    • Kato, A.; Kanemitsu, T.; Kobayashi, K. Inhibitory activity of ovomacroglobulin for pepsin, and rennin. J. Agric. Food Chem. 1991, 39, 41-43.
    • (1991) J. Agric. Food Chem. , vol.39 , pp. 41-43
    • Kato, A.1    Kanemitsu, T.2    Kobayashi, K.3
  • 19
    • 84987280047 scopus 로고
    • A method for the measurement of foam formation and stability
    • Phillips, L. G.; Haque, Z.; Kinsella, J. E. A method for the measurement of foam formation and stability. J. Food Sci. 1987, 52, 1074-1077.
    • (1987) J. Food Sci. , vol.52 , pp. 1074-1077
    • Phillips, L.G.1    Haque, Z.2    Kinsella, J.E.3
  • 20
    • 84985231995 scopus 로고
    • Proteose peptones and physical factors affect foaming properties of whey protein isolate
    • Zhu, H.; Damodaran, S. Proteose peptones and physical factors affect foaming properties of whey protein isolate. J. Food Sci. 1994, 59, 554-560.
    • (1994) J. Food Sci. , vol.59 , pp. 554-560
    • Zhu, H.1    Damodaran, S.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.