ShareA STUDY OF THE DENATURATION OF EGG WHITE PROTEINS DURING FREEZING USING DIFFERENTIAL SCANNING CALORIMETRY.
Author(s) : WOOTTON M., HONG N. T., PHAM THI H. L.
Type of article: Article
Summary
DIFFERENTIAL SCANNING CALORIMETRY WAS USED TO DETERMINE THE EFFECT OF FREEZING RATE, THAWING CONDITIONS, STORAGE TIME, AND STORAGE TEMPERATURE ON THE ENTHALPY OF DENATURATION OF FROZEN EGG WHITE. VISCOSITY, FOAM SPECIFIC GRAVITY AND FOAM INSTABILITY OF THE PRODUCT WERE ALSO DETERMINED. LOSS OF ENTHALPY OF DENATURATION WAS INCREASED BY SLOWER FREEZING RATES, HIGHER THAWING TEMPERATURES, HIGHER STORAGE TEMPERATURES, AND LONGER STORAGE TIMES.
Details
- Original title: A STUDY OF THE DENATURATION OF EGG WHITE PROTEINS DURING FREEZING USING DIFFERENTIAL SCANNING CALORIMETRY.
- Record ID : 1983-1435
- Languages: English
- Publication date: 1981
- Source: Source: J. Food Sci.
vol. 46; n. 5; 1981.09-10; 1336-1338; 1 fig.; 5 tabl.; 7 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
- Themes: Eggs and egg products
- Keywords: Viscosity; Thawing; Calorimetry; Measurement; Freezing rate; Protein; Egg; Enthalpy; Freezing
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