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FUNCTIONAL PROPERTIES AND COMPOSITION OF LIQUID WHOLE EGG PROTEINS AS INFLUENCED BY PASTEURIZATION AND FROZEN STORAGE.

Author(s) : HERALD T. J., SMITH D. M.

Type of article: Article

Summary

HOMOGENIZED LIQUID WHOLEEGG (LWE) CONTROL AND LWE HEATED AT 333, 337 OR 341 K (60, 64 OR 68 DEG C) FOR 3.5 MIN WERE EVALUATED DURING 80 DAYS OF STORAGE AT 249 K (-24 DEG C). PROTEIN SOLUBILITY DECREASED BY 11% WHEN LWE WAS HEATED TO 341 K. PROTEIN SOLUBILITY DECREASED 17 AND 11% IN LWE CONTROL AN LWE HEATED TO 341 K, RESPECTIVELY, DURING FROZEN STORAGE. POLYACRYLAMIDE GEL ELECTROPHORESIS WAS USED TO MONITOR CHANGES IN SOLUBLE PROTEIN COMPOSITION. PERCENTAGES OF SOLUBLE OVOTRANSFERRIN AND GLOBULIN PROTEINS DECREASED DURING PASTEURIZATION AND FROZEN STORAGE. QUALITY ATTRIBUTES OF A PIE FILLING WEREI N LWE.

Details

  • Original title: FUNCTIONAL PROPERTIES AND COMPOSITION OF LIQUID WHOLE EGG PROTEINS AS INFLUENCED BY PASTEURIZATION AND FROZEN STORAGE.
  • Record ID : 1990-1948
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 68 - n. 11
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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