Effect of processing on aggregation mechanism of egg white proteins

Food Chemistry

Volumn 252, Issue , 2018, Pages 126-133

  Gharbi, Negar ^a   Labbafi, Mohsen ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Aggregate; Egg white protein (EWP); Lysozyme (LY); Ovalbumin (OV); Ovotransferrin (OT); Sulfhydryl disulfide exchange (SH SS exchange)

Indexed keywords

AGGREGATES; ELECTRIC FIELDS; FOOD PRODUCTS; HIGH PRESSURE EFFECTS; IRRADIATION; PROTEINS; SULFUR COMPOUNDS;

DISULFIDE EXCHANGE; EGG WHITE PROTEINS; HIGH INTENSITY ULTRASOUNDS; OVALBUMINS; OVOTRANSFERRIN; PROCESSING PARAMETERS; PULSED ELECTRIC FIELD; ULTRAVIOLET IRRADIATIONS;

AGGLOMERATION;

ALKALI; EGG PROTEIN; EGG WHITE; LYSOZYME; OVALBUMIN; OVOTRANSFERRIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; PROTEIN AGGREGATE;

COOKING; FOOD PRESERVATION; FOOD PROCESSING; HEATING; PASTEURIZATION; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRESSURE; PROTEIN AGGREGATION; PULSED ELECTRIC FIELD; REVIEW; SCANNING ELECTRON MICROSCOPY; ULTRASOUND; ULTRAVIOLET IRRADIATION; VACUUM; ANIMAL; CHEMISTRY; ELECTRICITY; FOOD HANDLING; HEAT; PROCEDURES;

ANIMALS; EGG PROTEINS; ELECTRICITY; FOOD HANDLING; HOT TEMPERATURE; PRESSURE; PROTEIN AGGREGATES;

EID: 85041425234     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.01.088     Document Type: Review

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