Effect of NaCl on thermal aggregation of egg white proteins from duck egg

Food Chemistry

Volumn 125, Issue 2, 2011, Pages 706-712

  Kaewmanee, Thammarat ^a   Benjakul, Soottawat ^a   Visessanguan, Wonnop ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

Duck egg; Egg white protein; Sodium chloride; Thermal aggregation

Indexed keywords

CONFOCAL LASER SCANNING MICROSCOPY; DUCK EGG; EGG WHITE; EGG WHITE PROTEIN; EGG WHITE PROTEINS; HIGH CONCENTRATION; NACL CONCENTRATION; NEGATIVE CHARGE; PROTEIN AGGREGATES; SULFHYDRYL GROUPS; SURFACE HYDROPHOBICITY; TEMPERATURE RANGE; THERMAL AGGREGATION;

CONCENTRATION (PROCESS); CONFOCAL MICROSCOPY; HEATING; PROTEINS; SODIUM; SODIUM ALLOYS; SODIUM CHLORIDE; TURBIDITY;

AGGLOMERATION;

EGG PROTEIN; EGG WHITE; SODIUM CHLORIDE; THIOL DERIVATIVE;

ARTICLE; CONFOCAL LASER MICROSCOPY; CONTROLLED STUDY; HEATING; HYDROPHOBICITY; MOLECULAR WEIGHT; PH; PROTEIN AGGREGATION; PROTEIN DETERMINATION; TURBIDITY;

EID: 78049441230     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.09.072     Document Type: Article

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