Characteristics of heat-induced transparent gels from egg white by the addition of dextran sulfate and the protein-polysaccharide interactions (short communication).
Matsudomi
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Yamaguchi University, Faculty of Agriculture, Department of Food Chemistry, Japan.
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D016264:Dextran Sulfate / Q000737:chemistry*; D004527:Egg Proteins / Q000737:chemistry*; D004529:Egg White / Q000032:analysis*; D004591:Electrophoresis, Polyacrylamide Gel; D005782:Gels / Q000737:chemistry; D006244:Hardness; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D009391:Nephelometry and Turbidimetry; D011134:Polysaccharides / Q000737:chemistry*
D004527:Egg Proteins; D005782:Gels; D011134:Polysaccharides; D016264:Dextran Sulfate