Results 101 to 110 of about 1,250 (135)

PICKLING TIME AND ELECTRODIALYSIS AFFECTS FUNCTIONAL PROPERTIES OF SALTED DUCK EGG WHITE

Journal of Food Biochemistry, 1999
Salted duck egg was prepared by coating fresh duck egg with laterite and sodium chloride. The effects of different lengths of pickling time and electrodialysis desalination on foaming, emulsifying and gelation properties of salted duck egg white (SDEW) were investigated.
JAN-JENG HUANG, JENN-SHOU TSAI, BONNIE SUN PAN   +2 more
openaire   +1 more source

Using salted egg white in steamed bread: Impact on functional and structural characteristics

Food Chemistry
Steamed bread has long been an important part of Chinese cuisine. This study investigated the effects of salted egg white (SEW) (5, 10, 15, and 20% w/w) on the quality of steamed breads. Findings revealed that SEW notably enhanced the bread's volume and texture, with a 20% inclusion significantly boosting water retention and rheological properties ...
Adil M. Abker, Zhijun Xia, Gan Hu, Xiaowen Fu, Yixin Zhang, Yongguo Jin, Meihu Ma, Xing Fu   +7 more
openaire   +2 more sources

Preparation of Transparent Egg White Gel with Salt by Two‐step Heating Method

Journal of Food Science, 1988
ABSTRACT A heat‐induced transparent gel from egg white was prepared at low pH and low ionic strength by a one‐step heating method. The addition of NaCl to the egg white formed a turbid gel on heating. Egg white, first diluted with water, gave a transparent solution upon heating of this mixture.
NAOFUMI KITABATAKE, ATSUSHI SHIMIZU, ETSUSHIRO DOI   +2 more
openaire   +1 more source

Oxidative renaturation of hen egg-white lysozyme in polyethylene glycol-salt aqueous two-phase systems

Biotechnology and Bioengineering, 1999
Aqueous two-phase systems have been widely used for the separation and concentration of proteins. In this work we investigated the possibility of using aqueous two-phase system for the renaturation of inclusion body proteins by studying the effect of polyethylene glycol (PEG)-salt systems on the oxidative renaturation of hen egg-white lysozyme (HEWL ...
J, Lotwin, E, De Bernardez Clark
openaire   +2 more sources

Toward Better Understanding of Salt-Induced Hen Egg White Protein Aggregation Using Field-Flow Fractionation

Journal of Agricultural and Food Chemistry, 2008
Field-flow fractionation techniques including sedimentation field-flow fractionation (SdFFF) and flow field-flow fractionation (FlFFF) were applied to investigate hen egg white protein aggregation. The thermally induced aggregation of hen egg white protein was observed at temperatures of 60 degrees C and higher.
Atitaya, Samontha, Chiraya, Nipattamanon, Juwadee, Shiowatana, Atitaya, Siripinyanond   +3 more
openaire   +2 more sources

Effect of κ‐carrageenan addition on protein structure and gel properties of salted duck egg white

Journal of the Science of Food and Agriculture, 2020
AbstractBACKGROUNDSalted duck egg white (SDEW) is a major by‐product during salted egg yolk manufacturing. Due to the high salt concentration, SDEW has not been efficiently utilized. Moreover, functional properties of SDEW are altered by salt during pickling.
Honggang Tang, Lulan Tan, Yifan Chen, Jin Zhang, Huanhuan Li, Lihong Chen   +5 more
openaire   +2 more sources

Enthalpy changes of salting processes of hen-egg white lysozyme in various electrolyte solutions

Journal of Thermal Analysis and Calorimetry, 2006
The enthalpy changes of salting process of hen-egg white lysozyme in buffer acetate solutions (pH=4.25) as a function of concentration of following electrolytes: LiCl, KCl, K2SO4, Li2 SO4 and (NH4)2SO4 are determined. Obtained data according to McMillan and Mayer’s approach, has been analyzed in the terms of the enthalpic pairwise interaction ...
M. Wszelaka-Rylik, W. Zielenkiewicz
openaire   +1 more source

Tannic acid coordination assembly enhances the interfacial properties of salted egg white gel particles

International Journal of Biological Macromolecules
Tannic acid (TA) has attracted the attention of researchers as a promising organic ligand capable of forming metal-organic coordination networks with various metal ions at interfaces to impact surface properties. In this study, we innovatively reported a self-assembly method for surface decoration by depositing TA/Fe3+ coatings on the surface of ...
Bojia, Li, Hongyu, Liang, Yueqi, Hu, Xinyue, Zhou, Peiyu, Yang, Xiaojuan, Chen, Hongshan, Liang, Can, Wu, Bin, Zhou   +8 more
openaire   +2 more sources

Potential of salted egg-white hydrolysate as an alternative nitrogen source and salt supplement in bacterial culture media

2020
JOURNAL OF CURRENT SCIENCE AND TECHNOLOGY, 10, 1, 67 ...
openaire   +1 more source

Mooncake production waste: Nutritional value and comprehensive utilization of salted duck egg white

Journal of Food Processing and Preservation, 2022
Xinjun Yao, Jicheng Xu, Benu Adhikari, Weiqiao Lv, Huizhi Chen   +4 more
openaire   +1 more source