ShareCHANGES IN INTERFACIAL PROPERTIES OF HEN EGG OVALBUMIN CAUSED BY FREEZE-DRYING AND SPRAY-DRYING.
Author(s) : KITABATAKE N., INDO K., DOI E.
Type of article: Article
Summary
THE FOAMING CAPACITY, FOAM AND EMULSION STABILITIES OF AN OVALBUMIN SOLUTION INCREASE AFTER FREEZE-DRYING OR SPRAY-DRYING. HOWEVER, THE INTRINSIC VISCOSITY, THE QUANTITY OF SULPHYDRYL RESIDUES, THE CIRCULAR DICHROISM SPECTRUM OF THE OVALBUMIN MOLECULE AND ITS SENSITIVITY TO SUBTILISINE, VARY VERY SLIGHTLY. THE MOLECULE HYDROPHOBICITY INCREASES WITH DRYING. THE STRUCTURE OF OVALBUMIN IN SALT FREE SOLUTIONS, PREPARED WITH FREEZE-DRIED OR SPRAY-DRIED OVALBUMIN POWDER IS DIFFERENT TO THAT OF ORIGINAL OVALBUMIN.
Details
- Original title: CHANGES IN INTERFACIAL PROPERTIES OF HEN EGG OVALBUMIN CAUSED BY FREEZE-DRYING AND SPRAY-DRYING.
- Record ID : 1990-1319
- Languages: English
- Source: J. agric. Food Chem. - vol. 37 - n. 4
- Publication date: 1989
Links
See the source
Indexing
- Themes: Freeze-drying of foodstuffs and other products
- Keywords: Freeze-drying; Egg
-
CHANGES IN SH GROUPS IN EGGS DURING FREEZE-DRYI...
- Author(s) : BAKALIVANOV S.
- Date : 1979
- Languages : Bulgarian
- Source: Hranit. Prom. - vol. 28 - n. 8
View record
-
Comparison of freeze-dried and extruded Spiruli...
- Author(s) : ROSS E., PUAPONG D. P., CEPEDA F. P., PATTERSON P. H.
- Date : 1994/08
- Languages : English
- Source: Br. Poult. Sci. - vol. 73 - n. 8
View record
-
CHANGES IN LIPIDS OF SPRAY DRIED, FREEZE DRIED ...
- Author(s) : SATYANARAYANA RAO T. S., MURALI H. S.
- Date : 1989
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 22 - n. 5
View record
-
DEHYDROCHLORINATION OF SOME ORGANOCHLORINE PEST...
- Author(s) : HILL A., SMART N.
- Date : 1981
- Languages : English
- Source: J. agric. Food Chem. - vol. 29 - n. 3
View record
-
STUDIES ON THE SPRAY-DRIED, FOAM-MAT-DRIED AND ...
- Author(s) : SATYANARAYANA RAO T. S., MURALI H. S.
- Date : 1987
- Languages : English
- Source: Nutr. Rep. int. - vol. 36 - n. 6
View record