Anodic Oxidative Modification of Egg White for Heat Treatment

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 34, 2016, Pages 6503-6507

  Takahashi, Masahito ^a   Handa, Akihiro ^b   Yamaguchi, Yusuke ^a   Kodama, Risa ^b   Chiba, Kazuhiro ^a  

^a TOKYO UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (Japan)

^b KEWPIE CORPORATION   (Japan)

Author keywords

anodic oxidation; egg white; electrochemical reaction; gelation; protein

Indexed keywords

COVALENT BONDS; ELECTROCHEMICAL CORROSION; GELATION; HEAT TREATMENT; HYDROGEN PRODUCTION; HYDROGEN SULFIDE; OXIDATION; PROTEINS; SULFUR COMPOUNDS; SULFUR DETERMINATION;

EGG WHITE; EGG WHITE PROTEINS; ELECTROCHEMICAL REACTIONS; FUNCTIONALIZATIONS; GELATION TEMPERATURE; INTRAMOLECULAR DISULFIDE BONDS; OXIDATIVE MODIFICATION; PROTEIN AGGREGATION;

ANODIC OXIDATION;

EGG PROTEIN; EGG WHITE; GEL;

CHEMISTRY; ELECTROCHEMISTRY; GEL; HEAT; OXIDATION REDUCTION REACTION; PH;

EGG PROTEINS; EGG WHITE; ELECTROCHEMISTRY; GELS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; OXIDATION-REDUCTION;

EID: 84984788408     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b02785     Document Type: Article

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