Data di Pubblicazione:
1999
Citazione:
Characterization of high-pressure-treated egg albumen / S. Iametti, E. Donnizzelli, P. Pittia, P.P. Rovere, N. Squarcina, F. Bonomi. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 47:9(1999 Sep), pp. 3611-3616.
Abstract:
Addition of NaCl or sucrose to egg albumen prior to high-pressure treatment (up to 10 min at 800 MPa) prevented insolubilization or gel formation after pressure treatment. As a consequence of protein unfolding, the treated albumen had increased viscosity but retained its foaming and heat-gelling properties. Susceptibility of egg albumen proteins to hydrolysis by trypsin increased dramatically after pressure treatment. The S-form of ovalbumin, the presence of which is an index of egg aging, was not found in any of the pressure-treated samples, which also did not display evidence for covalent protein aggregation. However, recognition of ovalbumin by an anti- ovalbumin antiserum was reduced to 40% of that of untreated sample.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
digestibility; egg albumen; foaming and heat-gelling properties; food allergens; high pressure; animals; chickens; eggs; enterococcus faecalis; Escherichia coli; ovalbumin; pressure; protein denaturation; staphylococcus aureus; trypsin; viscosity; egg white
Elenco autori:
S. Iametti, E. Donnizzelli, P. Pittia, P.P. Rovere, N. Squarcina, F. Bonomi
Link alla scheda completa: