ShareIDENTIFICATION OF THE COMPONENTS RESPONSIBLE FOR THE GELATION OF EGG YOLK DURING FREEZING.
Author(s) : WAKAMATU T., SATO Y., SAITO Y.
Type of article: Article
Summary
AFTER SUSPENSION IN SODIUM CHLORIDE, GELIFIED EGG YOLK AGGREGATES WERE ISOLATED BY GEL FILTRATION AND IDENTIFIED BY CHEMICAL ANALYSIS AND GEL ELECTROPHORESIS. THE SUPERNATANT OR PLASMA WAS ANALYSED TOO. NO DIFFERENCE WAS OBSERVED IN THE LIPID AND PROTEIN COMPOSITION OF AGGREGATES AND OF THE LOW DENSITY LIPOPROTEINS OF PLASMA. (Bull. bibliogr. CDIUPA, FR., 16, N. 10, 1982/10, 2, 171473.
Details
- Original title: IDENTIFICATION OF THE COMPONENTS RESPONSIBLE FOR THE GELATION OF EGG YOLK DURING FREEZING.
- Record ID : 1983-2249
- Languages: English
- Source: Agric. biol. Chem. - vol. 46 - n. 6
- Publication date: 1982
Links
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Indexing
- Themes: Eggs and egg products
- Keywords: Lipid; Protein; Egg; Freezing
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- Author(s) : HILL A., SMART N.
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