Results 91 to 100 of about 1,250 (135)

Influence of pH and Salts on Egg White Gelation

Journal of Food Science, 2002
ABSTRACT: Egg white is used in food products for various functional properties. These are strongly influenced by pH, ionic strength, type and concentration of salts. Through an experimental design strategy, the aim of this study was to quantify the influence of pH, cations, and anions naturally present in egg ...
T. Croguennec, F. Nau, G. Brulé
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Textural and physicochemical properties of threadfin bream surimi gels prepared with salted duck egg white as substitute for hen egg white

International Journal of Food Science & Technology, 2022
Summary Egg white can improve the textural properties of low‐grade surimi gels. We investigated the comparative effects of salted duck egg white (SDEW) and hen egg white (HEP), at equal egg white protein and salt levels, on the textural and physicochemical properties of low‐grade threadfin bream surimi gels.
Prim Srisai, Nantipa Pansawat, Kittipong Rattanaporn, Kanokrat Limpisophon   +3 more
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Crystallization of chicken egg white lysozyme from assorted sulfate salts

Journal of Crystal Growth, 1999
Chicken egg white lysozyme has been found to crystallize from ammonium, sodium, potassium, rubidium, magnesium, and manganese sulfates at acidic and basic pH, with protein concentrations from 60 to 190 mg/ml. Four different crystal morphologies have been obtained, depending upon the temperature, protein concentration, and precipitating salt employed ...
Elizabeth L Forsythe, Edward H. Snell, Christine C Malone, Marc L Pusey   +3 more
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Protein Components Precipitated from Egg White by Removal of Salt

Journal of Food Science, 1988
ABSTRACT A precipitate that formed in egg white at low ionic strength affected the transparency of heat‐induced gels prepared at pH 2‐4 and low ionic strength. The precipitate solubilized with SDS solution containing 2‐mercaptoethanol and urea included major proteins of the egg white, as shown by SDS‐polyacrylamide gel electrophoresis.
NAOFUMI KITABATAKE, ATSUSHI SHIMIZU, ETSUSHIRO DOI   +2 more
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(−)-Epicatechin gallate prevents alkali-salt mediated fibrillogenesis of hen egg white lysozyme

International Journal of Biological Macromolecules, 2013
Green tea polyphenols (GTPs) are found to be potent inhibitors of amyloid fibril formation. We report the effective inhibitory property of (-)-epicatechin gallate (ECG) during the alkali-salt induced fibrillogenesis of hen egg white lysozyme (HEWL) at 37 °C.
Sudeshna, Ghosh, Nitin K, Pandey, Swagata, Dasgupta   +2 more
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Effect of salts and nonionic surfactants on thermal characteristics of egg white proteins

International Journal of Biological Macromolecules, 2017
Effect of salts (Sodium chloride (NaCl), Sodium sulfate (Na2SO4), Ammonium sulfate ((NH4)2SO4), and nonionic surfactants (glycerol, tween20, tween80) on thermal properties of egg white proteins as a whole were investigated. Egg white solutions with additive (0, 0.5 and 1%) were collected after 0, 1 and 2min heat treatment.
Mahshad, Nasabi, Mohsen, Labbafi, Mohammad E, Mousavi, Ashkan, Madadlou   +3 more
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The Effects of Fresh Eggs, Egg White, and Egg Yolk, Separately and in Combination with Salt, on Mixogram Properties

Cereal Chemistry, 2013
ABSTRACTSalt and eggs are common ingredients in some wheat flour‐based food systems and significantly impact dough mixing behavior. We evaluated the effect of either whole eggs, egg white, or egg yolk on dough formation and properties with the Mixograph.
Bénédicte Van Steertegem, Bram Pareyt, Kristof Brijs, Jan A. Delcour   +3 more
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Non-destructive detection of egg white and yolk morphology transformation and salt content of salted duck eggs in salting by hyperspectral imaging

International Journal of Biological Macromolecules
Salt content is a crucial indicator of the maturity and internal quality of salted duck eggs (SDEs) during the pickling process. However, there is currently no valid and rapid method available for accurately detecting salt content. In the present study, we utilized hyperspectral imaging to no-destructively determine the salt content in egg yolks, egg ...
Yuanzhe, Chen, Zhuoting, Chen, Qian, Yan, Yuming, Liu, Qiaohua, Wang   +4 more
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Charge-transfer interaction of some pyridinium salts with hen egg-white lysozyme

Colloid & Polymer Science, 1987
The charge-transfer interaction of pyridinium salts with lysozyme and L-tryptophan has been investigated by visible absorption, circular dichroism and fluorescence spectroscopy. Four quaternized and substituted pyridinium salts were used as electron acceptors. L-tryptophan was used as a model compound of electron donor for the purpose of the comparison
Y. Nakano, J. Komiyama, T. Iijima
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Effect of pH and Salts on the Solubility of Egg White Protein

Journal of Food Science, 1986
ABSTRACT The solubility of 1% dispersions of freeze‐dried (FD) and commercial spray‐dried (SD) (containing less than 0.1% SDS) egg white protein (EWP) was determined in water and in 0.1, 0.3, and 0.5M NaCl and NaI, and 0.01, 0.05, and 0.1M Na 4 P 2
LAZAROS T. KAKALIS, JOE M. REGENSTEIN
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