Correlation of the protein structure and gelling properties in dried egg white products.
The relationship between protein structure and aggregation, as well as heat-induced gelling properties, of seven dried egg white (DEW) products was investigated. Strong correlations were found between average molecular weight and hydrophobicity plus surface SH groups of DEW-soluble protein aggregate...
| Main Authors: | , , , |
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| Format: | Journal article |
| Language: | English |
| Published: |
2001
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