Effects of heat treatment parameters on liquid whole egg proteins
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- 作者：Reyhan Selin Uysala ; İsmail Hakkı Boyacıa ; b ; ihb@hacettepe.edu.tr" class="auth_mail" title="E-mail the corresponding author ; Esra Acar Soykuta ; b ; Nusret Ertaşc
- 关键词：Liquid whole egg ; Heat treatment ; Ultraviolet&ndash ; visible spectroscopy ; Capillary electrophoresis ; Principle component analysis
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 February 2017
- 年：2017
- 卷：216
- 期：Complete
- 页码：201-208
- 全文大小：1819 K
文摘
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Effect of heat treatment parameters on liquid whole egg proteins was studied.
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Ultraviolet–visible spectroscopy and capillary electrophoresis were used.
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Liquid whole egg protein solubility decreased when treatment temperature increased.
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Protein composition changed as the extent of heat treatment increased.
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The extent of heat treatments was determined using principal component analysis.