ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Heat-induced aggregation of whole egg proteins through various treatment combinations ranging from 70–85°C, pH 2.0–9.0, and NaCl concentrations of 0–3%, was investigated using multiple regression analysis and vertical flat-sheet polyacrylamide gel electrophoresis. The importance of single variable was in the order of temperature, pH and NaCl concentration, and the combined variable of pH and NaCl had a highly significant (p〈0.001) effect on soluble protein content. From the fractional and step-wise aggregation appearances of whole egg proteins in the electrophoretic patterns, the heat stability of main proteins was considered to increase as pH (pH〉5) and NaCl concentration increased.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1986.tb13060.x
Permalink