| Literature DB >> 27315936 |
H Yamashita1, J Ishibashi1, Y H Hong1, M Hirose1.
Abstract
Egg white forms a soft opaque gel at around 65°C. An analysis of the turbidity appearance in the presence or absence of iron and polyacrylamide gel electrophoresis of the precipitated proteins after thermal treatment revealed ovotransferrin to be the major component involved in thermal gelation at around 65°C. The storage modulus of the thermally induced gel of purified ovotransferrin reinforced this conclusion.Entities:
Keywords: egg white gelation; egg white protein; ovotransferrin; ovotransferrin gelation; thermal gelation
Year: 1998 PMID： 27315936 DOI： 10.1271/bbb.62.593
Source DB: PubMed Journal: Biosci Biotechnol Biochem ISSN： 0916-8451 Impact factor: 2.043