MISC

1999年10月

Inhibiting effects of egg white dry-heated at 120 degrees C on heat aggregation and coagulation of egg white and characteristics of dry-heated egg white

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • K Watanabe
  • ,
  • JQ Xu
  • ,
  • M Shimoyamada

47
10
開始ページ
4083
終了ページ
4088
記述言語
英語
掲載種別
DOI
10.1021/jf990040q
出版者・発行元
AMER CHEMICAL SOC

Dialyzed and freeze-dried egg white (FDEW) was dry-heated at 120 degrees C for up to 6 h. The inhibiting effects of the dry-heated egg white (DHEW) on the heat aggregation and coagulation of egg white (as 10% FDEW solution) and characteristics of the DHEW were examined. From the changes in turbidities and soluble protein contents of supernatant in various mixtures of 10% FDEW and DHEW solutions induced by heating (60 degrees C, 5 min), it was found that the inhibiting capacity increased with increases in the dry-heating time (DHT). The FDEW proteins were denatured with a mild conformational change (not secondary but tertiary structure) with the increase in DHT and aggregated partially. However, the more transparent solutions of DHEW containing soluble aggregates according to DHT were also obtained after heating. The transparency according to DHT came to be scarcely affected by the NaCl concentration and the dilution with diluents containing SDS, urea, and 2-mercaptoethanol. These findings suggest that the heat aggregations and coagulations of ovotransferrin and lysozyme in the FDEW were inhibited by their bindings with the soluble aggregates in DHEW.

Web of Science ® 被引用回数 : 30

リンク情報
DOI
https://doi.org/10.1021/jf990040q
CiNii Articles
http://ci.nii.ac.jp/naid/80010733263
PubMed
https://www.ncbi.nlm.nih.gov/pubmed/10552770
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000083242100023&DestApp=WOS_CPL

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