Effects of ascorbic acid and sugars on solubility, thermal, and mechanical properties of egg white protein gels

International Journal of Biological Macromolecules

Volumn 62, Issue , 2013, Pages 397-404

  Mohammadi Nafchi, Abdorreza ^a   Tabatabaei, Ramin H ^b   Pashania, Bita ^a   Rajabi, Hadiseh Z ^b   Karim, A A ^c  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

^c Universiti Sains Malaysia   (Malaysia)

Author keywords

Crosslinking; Egg white protein; Maillard reaction

Indexed keywords

ARABINOSE; ASCORBIC ACID; EGG PROTEIN; EGG WHITE; FRUCTOSE; GLUCOSE; RIBOSE; SUGAR;

ARTICLE; BIOMECHANICS; CONTROLLED STUDY; DIFFERENTIAL SCANNING CALORIMETRY; GEL; GLYCATION; PH MEASUREMENT; PHYSICAL CHEMISTRY; PROTEIN ANALYSIS; PROTEIN CROSS LINKING; PROTEIN STABILITY; SOLUBILITY; TEMPERATURE SENSITIVITY; THERMOGRAPHY; YOUNG MODULUS;

CROSSLINKING; EGG WHITE PROTEIN; MAILLARD REACTION;

ASCORBIC ACID; CARBOHYDRATES; EGG PROTEINS; GELS; HYDROGEN-ION CONCENTRATION; MECHANICAL PHENOMENA; SOLUBILITY; TEMPERATURE; THERMODYNAMICS;

EID: 84885777297     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2013.09.050     Document Type: Article

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