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Food Chemistry: Xiang Duan, Junyi Li, Qinjun Zhang, Tong Zhao, Mei Li, Xueming Xu, Xuebo Liu by Nur LaiLia Rahmatun Nisa is a document available to read on EtoBox.
This study investigated the effect of multiple freeze-thaw cycles on the structural and foaming properties of individual egg white proteins. The proteins underwent changes during freezing and thawing, including sulfhydryl-disulfide interchange and exposure of hydrophobic groups. Their structures were modified as indicated by calorimetry and microscopy. Correspondingly, the foaming ability of the proteins generally improved with freeze-thaw treatment, except for ovalbumin. The foaming ability of whole egg wh
- Author
- Nur LaiLia Rahmatun Nisa
- Language
- EN