title: Ovomucoid rendered insoluble by heating with wheat gluten but not with milk casein.
abstract: 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.
authors.affiliation: Department of Clinical Nutrition, Kawasaki University of Medical Welfare, Japan. kato@mw.kawasaki-m.ac.jp
authors.forename: Y
authors.initials: Y
authors.lastname: Kato
authors.forename: H
authors.initials: H
authors.lastname: Watanabe
authors.forename: T
authors.initials: T
authors.lastname: Matsuda
mesh_terms: 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
chemical_list: D002364:Caseins; D010059:Ovomucin; D005983:Glutens