Involvement of Ovotransferrin in the Thermally Induced Gelation of Egg White at around 65°C.
Egg white forms a soft opaque gel at around 65°C. An analysis of the turbidity appearance in the presence or absence of iron and polyacrylamide gel electrophoresis of the precipitated proteins after thermal treatment revealed ovotransferrin to be the major component involved in thermal gelation at around 65°C. The storage modulus of the thermally induced gel of purified ovotransferrin reinforced this conclusion.
a The Research Institute for Food Science, Kyoto University.
H
H
Yamashita
a The Research Institute for Food Science, Kyoto University.
J
J
Ishibashi
a The Research Institute for Food Science, Kyoto University.
Y H
YH
Hong
a The Research Institute for Food Science, Kyoto University.
M
M
Hirose
egg white gelation; egg white protein; ovotransferrin; ovotransferrin gelation; thermal gelation