INVOLVEMENT OF OVOTRANSFERRIN IN THE THERMALLY-INDUCED GELATION OF EGG-WHITE AT AROUND 65-DEGREES-C

Authors
YAMASHITA H ISHIBASHI J HONG YH HIROSE M
Citation
H. Yamashita et al., INVOLVEMENT OF OVOTRANSFERRIN IN THE THERMALLY-INDUCED GELATION OF EGG-WHITE AT AROUND 65-DEGREES-C, Bioscience, biotechnology, and biochemistry, 62(3), 1998, pp. 593-595
Citations number
17
Categorie Soggetti
Biology,Agriculture,"Biothechnology & Applied Migrobiology","Food Science & Tenology
Journal title
Bioscience, biotechnology, and biochemistry → ACNP
ISSN journal
09168451
Volume
62
Issue
3
Year of publication
1998
Pages
593 - 595
Database
ISI
SICI code
0916-8451(1998)62:3<593:IOOITT>2.0.ZU;2-G
Abstract
Egg white forms a soft opaque gel at around 65 degrees C. An analysis of the turbidity appearance in the presence or absence of iron and pol yacrylamide gel electrophoresis of the precipitated proteins after the rmal treatment revealed ovotransferrin to be the major component invol ved in thermal gelation at around 65 degrees C. The storage modulus of the thermally induced gel of purified ovotransferrin reinforced this conclusion.