Effects of suppressing protein structural changes on the excellent gelling properties of dried egg white via dry-heat treatment-Reference-Cited by-同舟云学术

Effects of suppressing protein structural changes on the excellent gelling properties of dried egg white via dry-heat treatment

Published:2021 Issue:2 Volume:27 Page:293-300
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Koyama Shota¹²,Nemoto Yuko¹,Ichikawa Masahiro³,Oka Daiki⁴,Tsujii Yoshimasa²⁴,Noguchi Tomohiro⁴,Takano Katsumi⁴,Handa Akihiro²³

Affiliation:

1. Graduate School of Agriculture, Tokyo University of Agriculture

2. Kewpie Research Division for Egg Innovation, Tokyo University of Agriculture

3. R&D Division, Kewpie Corporation

4. Faculty of Applied Bioscience, Tokyo University of Agriculture

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/27/2/27_293/_pdf

Reference26 articles.

1. Alleoni, A. C. C. (2006). Albumen protein and functional properties of gelation and foaming. Sci. Agric., 63, 291-298.

2. Bergquist, D. H. (1995). Egg dehydration. In “Egg Science and Technology Fourth Edition,” ed. by W. J. Stadelman, D. Newkirk and L. Newby. CRC Press, Boca Raton, FL, pp. 376-335.

3. Chang, C. T., Wu, C.S., and Yang, J. T. (1978). Circular dichroic analysis of protein conformation: inclusion of the beta-turns. Anal. Biochem., 91, 13-31.

4. Friedman, M. (1999). Chemistry, biochemistry, nutrition, and microbiology of lysinoalanine, lanthionine, and histidinoalanine in food and other proteins. J. Agric. Food Chem., 47, 1295-1319.

5. Han, A., Romero, H. M., Nishijima, N., Ichimura, T., Handa, A., Xu, C., and Zhang, Y. (2019). Effect of egg white solids on the rheological properties and bread making performance of gluten–free batter. Food Hydrocoll., 87, 287-296.

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