Ovomucoid rendered insoluble by heating with wheat gluten but not with milk casein.
The effect of wheat gluten, soybean protein and milk casein on the heat-induced in solubilization of egg white ovomucoid was investigated by using ELISA inhibition and immunoblotting analysis. Heat treatment at 180 degree C for 10 min of egg white mixed with wheat gluten specifically accelerated the heat-induced change in ovomucoid. Such an effect was weakly brought about by soybean protein, but not by casein.
Kato
Y
Y
Department of Clinical Nutrition, Kawasaki University of Medical Welfare, Japan. kato@mw.kawasaki-m.ac.jp
Watanabe
H
H
Matsuda
T
T
D000818:Animals; D002364:Caseins; D004591:Electrophoresis, Polyacrylamide Gel; D004797:Enzyme-Linked Immunosorbent Assay; D005983:Glutens; D006358:Hot Temperature; D008892:Milk; D010059:Ovomucin / Q000737:chemistry*; D012995:Solubility; D014908:Triticum
D002364:Caseins; D010059:Ovomucin; D005983:Glutens