Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins

Food Chemistry

Volumn 228, Issue , 2017, Pages 243-248

  Duan, Xiang ^a   Li, Junyi ^a   Zhang, Qinjun ^a   Zhao, Tong ^a   Li, Mei ^a   Xu, Xueming ^b   Liu, Xuebo ^a  

^a NORTHWEST A F UNIVERSITY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Albumen proteins; Foamability; Freeze thaw; Structural characteristics

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; FREEZING; SCANNING ELECTRON MICROSCOPY; THAWING;

EGG WHITE PROTEINS; FOAMABILITY; FOAMING PROPERTIES; FREEZE-THAW; FREEZE-THAW PROCESS; HYDROPHOBIC GROUPS; RELATIVE CONTRIBUTION; STRUCTURAL CHARACTERISTICS;

PROTEINS;

ALBUMIN; AROMATIC AMINO ACID; DISULFIDE; EGG PROTEIN; EGG WHITE; GLOBULAR PROTEIN; LYSOZYME; OVALBUMIN; OVOMUCOID; OVOTRANSFERRIN; THIOL DERIVATIVE; THIOL GROUP;

ARTICLE; CONFORMATIONAL TRANSITION; CONTROLLED STUDY; DENATURATION; DEPOLYMERIZATION; DIFFERENTIAL SCANNING CALORIMETRY; DISSOCIATION; DISULFIDE BOND; ENTHALPY; FEMALE; FOAMING; FREEZE THAWING; HYDROPHOBICITY; NONHUMAN; OXIDATION; PROTEIN PROTEIN INTERACTION; SCANNING ELECTRON MICROSCOPY; THERMOSTABILITY; ANIMAL; CHEMISTRY; FREEZING;

ANIMALS; EGG PROTEINS; FREEZING;

EID: 85012071166     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.02.005     Document Type: Article

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