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  • 1
    Electronic Resource
    Electronic Resource
    SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS OF, CHROMATOGRAPHICALLY FRACTIONATED EGG WHITE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Analytical electrophoretic methods were used to observe heterogeneity in chromatographic isolates of native egg white proteins (NEW). NEW was fractionated by carboxymethylcellulose chromatography. Isolates were analyzed by polyacrylamide gel electrophoresis (PAGE) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Considerable heterogeneity was noted in several fractions thought previously to contain pure components. PAGE resulted in seven G, globulins eluted with ovalbumin A3. These uncharacterized globulins had molecular weights of 58,000. Several unknown components of large molecular weight (100,00–200,000) were eluted by alkaline buffers. Chromatography in conjunction with electrophoresis yielded several unidentified proteins requiring further characterization.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04075.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Sensory Properties and Cooking Losses of Beef/Pork Hamburger Patties (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Seventeen beef and pork blends were evaluated for palatability characteristics, color, appearance acceptability and cooking losses. Cooking losses were not significantly different among blends. Both raw patty color and appearance acceptability were significantly affected by fat and lean source. Increasing pork content changed raw patty color from dark red to pale grayish-pink and decreased appearance acceptability. Patties having high pork content appeared fatter although fat content of blends was not different. Increasing pork fat content improved patty tenderness. Juiciness, flavor, and overall acceptability were no significantly affected by lean or fat source. Results indicate beef/pork blends with 50% or more beef equal all-beef patties in palatability traits and cooking losses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15366.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    WATER-SOLUBLE PROTEINS OF SELECTED PEARL MILLET GENOTYPES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Selected properties of water-soluble proteins from different pearl millet genotypes were determined. Proteins from pearl millet genotypes containing high, average, and low total protein were compared using gel permeation chromatography (GPC), polyacrylamide gel electrophoresis (PAGE) and selected enzymatic analyses. Genotypes with higher total protein content contained greater proportions of low molecular weight protein. PAGE of GPC fractions yielded at least 20 bands with widely varying mobilities. Lipoxidase and proteolytic enzyme activity was greatest in millet with high protein content. Further research is suggested to determine effects of grain maturity on protein characteristics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06512.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Fat Source and Color of Lean on Acceptability of Beef/Pork Patties (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Twelve beef/pork meat blends were made from lean of mature beef and dark or mature pork carcasses. Meat blends containing about 20% beef fat were rated higher for appearance scores by a consumer panel than blends made with 20% pork fat. Visual acceptance of beef/pork patties was accomplished via use of all-beef fat and additionally by extending mature beef (MB) with mature pork (MP) or dark pork lean (DP). Agtron calorimetry scores indicate a minimum of 20% MB lean extended with 60% MP was needed to create the appropriate red color attractive to consumers. Use of 60% MP lean with about 20% beef fat resulted in patties acceptable to consumers for visual appearance and eating satisfaction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13943.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Ion-Exchange Chromatographic Determination of Lysozyme in Egg White (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pure lysozyme solutions were chromatographed on diethylaminoethyl (DEAE) cellulose then monitored spectrophotometrically and by biological activity measurement. Although some biological activity was lost during chromatography, standard curves relating enzyme content to chromatographic peak area corrected for this loss. The experimental system produced egg white lysozyme concentrations which were comparable to literature values. The method of determination could be used in the comparison of total enzyme concentration to active enzyme in experimental egg products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04497.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    CHROMATOGRAPHY AND ELECTROPHORESIS OF NATIVE AND SPRAY-DRIED EGG WHITE (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of the spray-drying process on egg white proteins were studied by diethylaminoethyl cellulose ion-exchange chromatography and polyacrylamide gel electrophoresis. Major chromatographic peaks of native egg white were characterized by electrophoresis. Chromatograms and electrophoretographs of native egg white were compared to those of egg white which was adjusted to various pH levels, then spray-dried. Changes in spray-dried egg white protein patterns were minor, even at pH levels where conalbumin is heat sensitive. Egg white globulin proteins appear most sensitive to the spray-drying process. Large scale denaturation of egg white protein does not occur during spray-drying, but may initiate changes in the protein which affect the functional properties of rehydrated products. Globulin proteins require further characterization in order to properly describe their electrophoretic and chromatographic behavior.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06435.x
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    Paper (German National Licenses)
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