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Improvement of Foaming Property of Egg White Protein by Phosphorylation through Dry-Heating in the Presence of Pyrophosphate

✍ Scribed by Y. Hayashi; S. Nagano; H. Enomoto; C.-P. Li; Y. Sugimoto; H.R. Ibrahim; H. Hatta; C. Takeda; T. Aoki

Book ID
111405788
Publisher
Institute of Food Technologists
Year
2009
Tongue
English
Weight
324 KB
Volume
74
Category
Article
ISSN
0022-1147

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πŸ“œ SIMILAR VOLUMES

Phosphorylation of starch and dextrin by
Phosphorylation of starch and dextrin by dry-heating in the presence of phosphate, and their calcium phosphate-solubilizing ability
✍ Nakano, Tomoki ;Salvador, Arvin S. ;Tamochi, Jiro ;Sugimoto, Yasushi ;Ibrahim, H πŸ“‚ Article πŸ“… 2003 πŸ› John Wiley and Sons 🌐 English βš– 432 KB

## Abstract Starch and dextrin were phosphorylated by dry‐heating in the presence of phosphate, and their properties were examined. The phosphorylation of starch was accelerated with decreasing moisture, rising incubation temperature and prolongation of the incubation period. However, a rise in inc