Journal ArticleDOI
Thermally induced changes in egg white proteins
TLDR
In this article, heat-induced aggragation of egg white protein and conformational change of heat-denatured protein at a high pH value were investigated, and the flexibility, surface hydrophobicity, and changes in sulfhydryl groups were determined.Abstract:
The heat-induced aggragation of egg white protein and conformational change of heat-denatured protein at a high pH value were investigated. The flexibility, surface hydrophobicity, and changes in sulfhydryl groups were determined.read more
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Journal ArticleDOI
Recent advances in the understanding of egg white protein functionality
TL;DR: The theory that egg white proteins are capable of existing in a "molten globule state" which partially explains their functional properties, is also discussed in this article, where the molecular basis for the development of these functional properties during processing is described.
Book
Functionality of Proteins in Food
TL;DR: This chapter discusses Solubility, Emulsifying Properties of Proteins, and the Mechanism of Protein-Water Interaction as well as investigating the role of protein concentration in the development of emulsifying properties.
Journal ArticleDOI
Biomolecular condensates at the nexus of cellular stress, protein aggregation disease and ageing.
Simon Alberti,Anthony A. Hyman +1 more
TL;DR: A review of the role of biomolecular condensates in ageing and disease can be found in this paper, where the authors discuss how cellular stress, ageing-related loss of homeostasis and a decline in protein quality control may contribute to the formation of aberrant, disease-causing condensate.
BookDOI
Bioactive egg compounds
TL;DR: Compounds with Antibacterial Activity, Egg-Protein-Derived Peptides with Antihypertensive Activity, and IgY Antibodies in Human and Veterinary Medicine are studied.
Journal ArticleDOI
The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate
TL;DR: In this paper, high-intensity ultrasound (HUS) pre-treatments of soy protein isolate (SPI) changed the particle distribution and reduced particle size of SPI dispersions.