𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Modification of functional properties of egg-white proteins

✍ Scribed by Campbell, Lydia ;Raikos, Vassilios ;Euston, Stephen R.

Publisher
John Wiley and Sons
Year
2003
Tongue
English
Weight
674 KB
Volume
47
Category
Article
ISSN
0027-769X

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

Egg‐white proteins are extensively utilised as food ingredients due to their unique functional properties. Several attempts have been made in order to improve the functional properties of egg‐white proteins and to identify the optimal formulations for unique food products. Experimental data proves that controlled denaturation of egg‐white proteins can have a beneficial impact on various functional applications in the food industry such as emulsifying ability, heat stability, gelation. This review describes the effect of heat‐induced denaturation on protein structure and functionality. Studies on the impact of Maillard reaction, which aim to elucidate the structure‐function relationship of egg‐white proteins, are presented. A novel approach which could be the basis for the development of new methods aiming to improve the functional properties of egg‐white proteins is also discussed.

📜 SIMILAR VOLUMES

Enzymatic modification of egg-white prot
Enzymatic modification of egg-white protein and some of its functional properties
✍ Behnke, U. ;Kiss, E. ;Nádudvari, V. ;Rutiloff, H. 📂 Article 📅 1986 🏛 John Wiley and Sons 🌐 English ⚖ 334 KB 👁 1 views

Because of the presence of proteinase inhibitors the enzymatic modification of egg-white protein demands a heating process to inactivate the inhibitors before enzyme action. The herewith occuring strong coagulation of the protein complicates the course of enzymatic hydrolysis. A laboratory process i

Interactions of isothiocyanates with egg
Interactions of isothiocyanates with egg white proteins
✍ Kroll, J. ;Rawel, H. ;Kröck, R. ;Proll, J. ;Schnaak, W. 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 419 KB 👁 1 views

## Abstract Glucosinolates and their very highly reactive breakdown products (mainly isothiocyanates = ITC) belong to one of the most important natural toxicants. This paper deals with the interactions of allyl‐, butyl‐, phenyl‐ and benzyl ITC with egg white proteins resulting in the formation of I

Raman spectroscopic study of the protein
Raman spectroscopic study of the proteins of egg white
✍ P. C. Painter; J. L. Koenig 📂 Article 📅 1976 🏛 Wiley (John Wiley & Sons) 🌐 English ⚖ 581 KB

## Abstract The Raman spectra of ovalbumin, ovomucoid, and conalbumin are reported. Spectral shifts in the conformationally sensitive amide I and amide III lines as a result of thermal denaturation indicate the formation of intermolecular β‐ sheets. A medium intensity line at 1260 cm^−1^ in the spe