Effects of Lanthionine and Lysinoalanine on Heat-induced Gelation of Egg White
Author:
Affiliation:
1. Graduate School of Agriculture, Tokyo University of Agriculture
2. Kewpie Research Division for Egg Innovation, Tokyo University of Agriculture
3. Faculty of Applied Bioscience, Tokyo University of Agriculture
4. R&D Division, Kewpie Corporation
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/26/6/26_789/_pdf
Reference34 articles.
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2. Beveridge, T., Toma, S.J., and Nakai, S. (1974). Determination of SH-and SS-groups in some food proteins using Ellman's Reagent. J. Food Sci., 39, 49-51.
3. Beveridge, T., Arntfield, S., Ko, S., and Chung, J.K.L. (1980). Firmness of heat induced albumen coagulum. Poult. Sci., 59, 1229-1236.
4. Doi, E. (1993). Gels and gelling of globular proteins. Trends Food Sci. Technol., 4, 1-5.
5. Ellman, G. (1959). Tissue sulfhydryl groups. Arch. Biochem. Biophys., 82, 70-77.
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