Results 1 to 10 of about 78,578 (193)
Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein [PDF]
Foods, 2023 The aim of this study was to investigate the gelation process of binary mixes of pumpkin-seed and egg-white proteins. The substitution of pumpkin-seed proteins with egg-white proteins improved the rheological properties of the obtained gels, i.e., a ...
Marta Tomczyńska-Mleko +8 more
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Mechanism of ultrasound and tea polyphenol assisted ultrasound modification of egg white protein gel [PDF]
Ultrasonics Sonochemistry, 2021 In order to improve the characteristics of egg white protein gel and the stability of egg white protein gel products. In this work, the changes of the texture, physicochemical properties, secondary structure and microstructure of ultrasound modified egg ...
Hui Xue +7 more
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Egg white protein gel modification and its application in meat processing
Shipin yu jixie, 2023 Egg white protein has gelatinous, foaming, and emulsifying properties. In production and processing, the gelatinous properties and gelatinous stability of egg white protein are usually improved by modifying treatment. This paper reviewed the modification
ZHANG Gen-sheng +5 more
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Progress in the effect of oligosaccharide modification on gelability of egg white protein [PDF]
Shipin yu jixie, 2023 Egg white protein is a high-quality protein with high nutritional value and a variety of functional properties. The oligosaccharides can be covalently bound to the egg white protein through the glycosylation reaction, and the functional properties of the
ZHANG Gensheng +4 more
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Thermal Behavior of Pea and Egg White Protein Mixtures. [PDF]
Foods, 2023 The partial substitution of animal protein by plant protein is a new opportunity to produce sustainable food. Hence, to control the heat treatment of a composite protein ingredient, this work investigated the thermal behavior of mixtures of raw egg white (EW) and a laboratory-prepared pea protein isolate (PPI).
Kuang J +3 more
europepmc +6 more sources
High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties [PDF]
Frontiers in Nutrition, 2023 Salted duck egg is one of the most popular products, and China is one of the major countries consuming salted duck egg products. However, due to the high salt content of salted egg white and low physical and chemical properties such as gel, many ...
Xinjun Yao +5 more
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Applied Food Research, 2022 Desugarization is an important technique in industrial egg processing to maintain the color and shelf life of egg white powder. Its effect on proteolysis of egg white protein is essential in understanding the functionality changes in the obtained ...
Niveditha Asaithambi +2 more
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HETEROGENEITY OF PROTEINS IN BIRDS’ EGG-WHITES
Biotropia: The Southeast Asian Journal of Tropical Biology, 2019 Little is known about the comparative heterogeneity of protein compounds among a wide variety of birds’ egg white, particularly, an analysis of their detailed, in-parallel protein composition.
Hayder Obayes Hashim +2 more
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Effect of Trypsin Modification on Heat Resistance and Structural Properties of Liquid Egg White during Heat Sterilization [PDF]
Shipin Kexue, 2023 In order to increase the pasteurization temperature and heat resistance of liquid egg white, the effect of trypsin modification on the heat resistance and structural properties of liquid egg white was investigated in this study.
QI Tengda, MA Yanqiu, CHI Yujie, CHI Yuan
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Studies on Egg White Protein [PDF]
Agricultural and Biological Chemistry, 1969 The carbohydrate of ovomucoid was analyzed for components I, II, III and IV which were, fractionated by CMC-column chromatography. The total hexose content and the molar ratio of d-mannose to d-galactose (4:1) were identical in each component, but the d-glucosamine and sialic acid contents were found to be higher in components I and II (both are ...
Masao KANAMORI, Makoto KAWABATA
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