COMBINED EFFECT OF PH AND SODIUM-CHLORIDE ON THE HEAT-INDUCED AGGREGATION OF WHOLE EGG PROTEINS

被引：9

作者：

WATANABE, K

HAYAKAWA, S

MATSUDA, T

NAKAMURA, R

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13060.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：1112 / &

相关论文

共 14 条

[1] DISC GEL ELECTROPHORESIS OF PROTEINS IN NATIVE AND HEAT-TREATED ALBUMEN, YOLK, AND CENTRIFUGED WHOLE EGG
CHANG, P
POWRIE, WD
FENNEMA, O
[J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (06) : 774 - &
[2] CUNNINGHAM FE, 1965, FOOD TECHNOL-CHICAGO, V19, P1442
[3] ELECTROPHORETIC AND CHROMATOGRAPHIC CHANGES IN EGG-YOLK PROTEINS DUE TO HEAT
DIXON, DK
COTTERILL, OJ
[J]. JOURNAL OF FOOD SCIENCE, 1981, 46 (04) : 981 - &
[4] DONOVAN JW, 1975, J BIOL CHEM, V250, P6026
[5] Fennema O., 1977, FOOD PROTEINS, P50
[6] INOUE Y, 1957, Acta Sch Med Univ Kioto, V34, P285
[7] MODIFICATION OF LOWRY PROCEDURE TO SIMPLIFY PROTEIN DETERMINATION IN MEMBRANE AND LIPOPROTEIN SAMPLES
MARKWELL, MAK
HAAS, SM
BIEBER, LL
TOLBERT, NE
[J]. ANALYTICAL BIOCHEMISTRY, 1978, 87 (01) : 206 - 210
[8] EFFECT OF PASTEURISATION ON CHEMICAL COMPOSITION OF LIQUID WHOLE EGG .I. DEVELOPMENT OF A SCHEME FOR FRACTIONATION OF PROTEINS OF WHOLE EGG
PARKINSON, TL
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1967, 18 (05) : 208 - +
[9] SURFACE ACTIVITY OF YOLK PLASMA AND DISPERSIONS OF YOLK FRACTIONS
VINCENT, R
POWRIE, WD
FENNEMA, O
[J]. JOURNAL OF FOOD SCIENCE, 1966, 31 (05) : 643 - &
[10] WATANABE K, 1985, J FOOD SCI, V50, P507