Results 61 to 70 of about 78,578 (193)

Peptides with improved antimicrobial activity screened by membrane ultrafiltration from egg white protein hydrolysates

, 2015
This contribution was aimed at the fractionation and identification of peptides with improved antimicrobial activity from egg white protein hydrolysates, obtained by membrane ultrafiltration.
Šekuljica, Nataša, Elmalimadi, Mohamed B., Jovanović, Jelena, Stefanović, Andrea, Grbavčić, Sanja, Knežević-Jugović, Zorica, Bugarski, Branko   +6 more
core  

Dehydrated egg white: An allergen source for improving efficacy and safety in the diagnosis and treatment for egg allergy

, 2013
Background: Raw and cooked eggs are used as allergens in oral food challenge (OFC). Raw egg is the best option, as it keeps proteins intact and retains their allergenicity, albeit microbiologically safe manipulation is difficult.
García‐Fernández, Cristina, Pérez‐Rangel, Inmaculada, Escudero, Carmelo, Ibáñez, María Dolores, Rodríguez del Río, Pablo, Pastor Vargas, Carlos, Sánchez‐García, Silvia, Ramírez‐Jiménez, Antonio   +7 more
core   +1 more source

Research note: Generation of ovalbumin-null chickens and characterization of altered protein compositions in their egg whites

Poultry Science
Chickens are considered an efficient bioreactor platform for production of recombinant proteins due to their high egg laying rate and high capacity to produce proteins in egg white.
Jin Se Park, Young Min Kim, Hong Jo Lee, Jae Yong Han   +3 more
doaj   +1 more source

Research note: Application and validation of RP-HPLC for quantifying ovomucoid, lysozyme, ovotransferrin, and ovalbumin in commercial pasteurized egg white

Poultry Science
Pasteurized egg white is widely used in the food industry for its high microbiological safety, ease of handling, and versatile technological properties. However, heat-induced protein denaturation during pasteurization can affect its foaming, gelling, and
Ingrid Sousa, Elena Visentin, Silvia Sabbadin, Marta Pozza, Marco Birolo, Massimo De Marchi, Giovanni Niero   +6 more
doaj   +1 more source

COMPUSI BIOCHIMICI COMPLECSI CU POTENTIAL BIOTEHNOLOGIC DIN ALBUSUL OAULOR DE GAINA

Agricultura, 2008
Eggs are natural foods with high nutritional benefits providing an inexpensive and low calorie source of high quality protein and several important nutrients.
Felicia Boar, V. Miclea, H. Banciu
doaj   +1 more source

Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white

, 2014
The effect of high pressure homogenisation (HPH) on decontamination, protein structure (turbidity, particle size, free sulfhydryl groups, protein electrophoretic mobility) and selected functional properties (viscosity, foaming and gelling properties ...
MANZOCCO, Lara, CALLIGARIS, Sonia, LIPPE, Giovanna, Bartolomeoli, Ingrid, PANOZZO, Agnese, MAIFRENI, Michela, NICOLI, Maria Cristina   +6 more
core   +1 more source

Research progress in regulating the egg white emulsification properties by structured modification

Shipin yu jixie
Egg white, valued for its high protein content and superior food functional properties, is widely utilized in food processing. The amphiphilic structure and surface activity of egg white proteins enable effective adsorption at oil-water interfaces ...
YANG Fanghan, AI Minmin, WANG Ziyuan, GUO Shanguang, XIAO Nan   +4 more
doaj   +1 more source

Kinetic model of the hydrolysis of egg white proteins by Alcalase

, 2013
The kinetics of hydrolysis of egg white proteins by Alcalase 2.4L (protease from Bacillus licheniformis) was investigated. In this paper, the main objective was to determine the appropriate empirical model for the proteolytic hydrolysis of egg white.
Gluvić, Ana, Jakovetić Tanasković, Sonja, Žuža Praštalo, Milena, Stefanović, Andrea, Jovanović, Jelena, Luković, Nevena, Knežević-Jugović, Zorica   +6 more
core  

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

, 2019
Research was conducted to investigate the effects of egg white protein and soy protein powder addition on physicochemical properties of banana pasta. The levels of protein fortification were 5, 10, and 15% of banana flour (w/w) for each type of protein ...
Brennan, Charles S, Morton, James, Rachman, Adetiya, Brennan, Margaret   +3 more
core   +1 more source

Effects of Egg White Addition on Moisture, Protein Content, Solubility and Hedonic Quality of Foam-mat Dried Soybean Powder

Journal of Applied Food Technology
Soymilk is a widely popular beverage and often regarded as a dairy alternative. One option to increase the shelf life of soymilk is by converting it into soy milk powder.
Priska Tiara Primastuti, Antonius Hintono, Inish Chris P. Mesias, Yoga Pratama   +3 more
doaj   +1 more source