Results 291 to 300 of about 2,931,680 (358)

Characterization and film-forming mechanism of egg white/pullulan blend film.

Food Chemistry, 2020
Edible films based on pullulan (Pu) and egg white (EW) were prepared in this study. As the egg white proportion increased, the mechanical properties of the blend films initially increased and then decreased. The best mechanical properties occurred at the
Ke Han, Yaofa Liu, Yuanyuan Liu, Xi Huang, Long Sheng   +4 more
semanticscholar   +1 more source

Proteomic Analysis of Hen Egg White

Journal of Agricultural and Food Chemistry, 2006
Hen egg white is an original biological fluid in which major proteins have been widely studied, unlike the minor components. In this study, two-dimensional electrophoresis associated with mass spectrometry enabled the separation of 69 protein spots and their matching with major proteins, which were already known, and with minor proteins.
Guérin-Dubiard, Catherine, Pasco, Maryvonne, Mollé, Daniel, Désert, Colette, Croguennec, Thomas, Nau, Francoise   +5 more
openaire   +4 more sources

Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powder

, 2020
Three egg white protein powders under different treatments (untreated, microwave-alone treated and microwave-assisted phosphorylation modification) were prepared and their physicochemistry and rehydration behavior were investigated in this study ...
Peishan Li, Yongguo Jin, Long Sheng
semanticscholar   +1 more source

Inhalant allergy to egg yolk and egg white proteins

Clinical & Experimental Allergy, 1998
BackgroundSeveral egg white and egg yolk and avian proteins have been described as a cause of inhalant allergy. Sometimes inhalational type I hypersensitivity to these proteins is associated with food allergy to egg.ObjectiveWe studied two patients who experienced respiratory and food allergic symptoms upon exposure to egg or avian antigens through the
S, Quirce, M L, Díez-Gómez, P, Eiras, M, Cuevas, G, Baz, E, Losada   +5 more
openaire   +2 more sources

Quantitative N-glycoproteomic analyses provide insights into the effects of thermal processes on egg white functional properties.

Food Chemistry, 2020
This study tries to elucidate the different mechanisms of functional properties among pasteurized egg white (P-EW), spray-dried egg white (SD-EW) and fresh egg white (F-EW) via quantitative N-glycoproteomic analyses.
Xin Liu, Jinqiu Wang, Lili Liu, Lei Cheng, Qun Huang, Di Wu, Lianxin Peng, Xiaodong Shi, Shu-gang Li, F. Geng   +9 more
semanticscholar   +1 more source

The chicken egg white proteome

PROTEOMICS, 2007
AbstractUsing 1‐D PAGE and LC‐MS/MS and MS3 we identified 78 chicken egg white proteins, 54 of which were identified in egg white for the first time. All proteins were quantitated by calculating their exponentially modified protein abundance index (emPAI). Some previously known egg white components not characterized by amino acid sequences before, such
openaire   +3 more sources

Effects of single- and dual-frequency ultrasound on the functionality of egg white protein

, 2020
The effects of high-power ultrasound (HP-US) treatment with different frequencies, temperatures, and durations on the physicochemical and structural properties of untreated and HP-US-treated egg white protein (EWP) were evaluated.
Sun Jun, Mu Yaoyao, Jing-jiao Hui, Mohammed Obadi, Chen Zhongwei, X. Bin   +5 more
semanticscholar   +1 more source

Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during braising.

Food Chemistry, 2020
In this paper, changes in physicochemical properties, gel structure and in vitro digestion of marinated egg with spice or tea during braising were investigated. Results indicated that the moisture content and surface hydrophobicity of marinated egg white
Hui Xue, Yonggang Tu, Meng-Meng Xu, Mingfu Liao, Wenxiang Luo, Weibo Guo, Guowen Zhang, Yan Zhao   +7 more
semanticscholar   +1 more source

Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates

Food Hydrocolloids, 2019
This paper investigated the effects of six proteases on the properties of preserved egg white gel, including emulsifying capacity, rheological properties and intermolecular interactions.
Minmin Ai, Ting Tang, Ledan Zhou, Ziting Ling, Shanguang Guo, Aimin Jiang   +5 more
semanticscholar   +1 more source

An easy and rapid separation method for five major proteins from egg white: Successive extraction and MALDI-TOF-MS identification.

Food Chemistry, 2020
Five major proteins from egg white were separated using a successive extraction/precipitation protocol. The yield and purity of the separated proteins were measured.
S. Ji, D. Ahn, Yunlong Zhao, Kai Li, Shu-gang Li, Xi Huang   +5 more
semanticscholar   +1 more source