Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white

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• 作者：Ya-Fei Liu^a ; ^b ; Indrawati Oey^a ; ^{indrawati.oey@otago.ac.nz} ; Phil Bremer^a ; Alan Carne^b ; Pat Silcock^a
• 关键词：pH ; Temperature ; Pulsed electric fields ; Egg white protein ; Protein aggregation ; Turbidity ; SDS-PAGE
• 刊名：Food Research International
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：91
• 期：Complete
• 页码：161-170
• 全文大小：1726 K
• 卷排序：91

文摘

Ovomucin-depleted egg white (OdEW) was prepared by isoelectric precipitation. Pulsed electric fields processing caused pH-dependent protein aggregation. Proteins in OdEW solution were most susceptible to aggregation at pH 5. Protein stability is different under pulsed electric fields and thermal processing. PEF processed OdEW has potential added to products such as protein fortified drinks.