Results 301 to 310 of about 6,039,177 (350)

Eggs as a source of protein

C R C Critical Reviews in Food Technology, 1973
With the advent of formulated and fabricated new products in the food industry and the shift from the art of “mixology” to the science of “functionality” it has become important to maximize the functional properties of various proteins on a unit basis.
Richard Forsythe, D. V. Vadehra, K. R. Nath   +2 more
openaire   +2 more sources

15N-Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making

, 2017
Proteins from wheat and egg are important for pound cake texture, but their exact role is insufficiently understood. A clear, analytical distinction between proteins from wheat flour, egg white, or egg yolk has been a main challenge. However, this can be
Lomme J. Deleu, E. Wilderjans, I. V. Haesendonck, K. Brijs, J. Delcour   +4 more
semanticscholar   +1 more source

Modification methods and applications of egg protein gel properties: A review.

Comprehensive Reviews in Food Science and Food Safety, 2022
Egg protein (EP) has a variety of functional properties, such as gelling, foaming, and emulsifying. The gel characteristics provide a foundation for applications in the food industry and research on EP. The proteins denature and aggregate to form a dense
Xiaohui Lv, Xi Huang, Bin Ma, Yue Chen, Z. Batool, Xing-Zheng Fu, Yongguo Jin   +6 more
semanticscholar   +1 more source

Proteins and calcium in egg yolk

Experimental Cell Research, 1959
Abstract Certain proteins of egg yolk—X 1 , a phosphoprotein, and X 2 , a lipoglycoprotein—were compared to their serum precursors with the aid of chemical, electrophoretic and ultracentrifugal techniques. The X 1 -X 2 components were found only within the egg yolk granules.
Marshall R. Urist, O.A. Schjeide
openaire   +3 more sources

Identification and Characterization of Gastrointestinal-Resistant Angiotensin-Converting Enzyme Inhibitory Peptides from Egg White Proteins.

Journal of Agricultural and Food Chemistry, 2019
Egg proteins are recognized as excellent sources of bioactive peptides, such as angiotensin-converting enzyme inhibitory (ACEi) peptides. Oral administration of a thermolysin-digested egg white hydrolysate (T-EWH) caused a significant blood pressure ...
Hongbing Fan, Jiapei Wang, Wang Liao, Xu Jiang, Jianping Wu   +4 more
semanticscholar   +1 more source

A Reaction between Glucose and Egg White Proteins in Incubated Eggs

Nature, 1964
RECENT work in this laboratory1 showed that incubation of infertile chicken Eggs or separated chicken egg whites resulted in changes in the starch-gel electrophoretic patterns. We have now obtained results which show: (1) The major deteriorative changes observed on incubation of egg white, as seen in starch-gel electrophoretic patterns, can be ...
Robert E. Feeney, Joan R. Clark, John J. Clary   +2 more
openaire   +3 more sources

Effect of Different Heat Treatments on In Vitro Digestion of Egg White Proteins and Identification of Bioactive Peptides in Digested Products.

Journal of Food Science, 2018
Chicken eggs are ingested by people after a series of processes, but to date, only a few studies have explored the nutrient variations caused by different heat treatments.
Xuefen Wang, N. Qiu, Yaping Liu
semanticscholar   +1 more source

Partitioning of the response to protein between egg number and egg weight

British Poultry Science, 1988
1. Data from published trials with laying hens were examined to see whether the concentration of dietary protein needed to achieve maximum egg weight was greater than the amount needed to achieve maximum rate of lay. 2. It is concluded that both rate of lay and egg weight continue to show small responses up to the same level of protein (or limiting ...
T. R. Morris, R. M. Gous
openaire   +3 more sources

Identification of N-Glycosites in Chicken Egg White Proteins Using an Omics Strategy.

Journal of Agricultural and Food Chemistry, 2017
Chicken egg white (CEW) is a perfect source of natural proteins that possesses outstanding functional properties and various bioactivities. The glycosylation structure of CEW proteins plays important roles in their functions, bioactivities, and allergies.
F. Geng, Jinqiu Wang, Dayu Liu, Yongguo Jin, M. Ma   +4 more
semanticscholar   +1 more source

The incorporation of 15N into egg protein

Clinica Chimica Acta, 1966
Abstract 15 N was incorporated into egg protein by feeding whole yeast protein and yeast protein hydrolysate, enriched with 15 N, to laying hens. The average isotope content of egg white from four eggs obtained after the administration of labelled hydrolysate was sufficient to enable the digestion and absorption of the protein to be followed in one
openaire   +3 more sources