title: Anodic Oxidative Modification of Egg White for Heat Treatment.
abstract: A new functionalization of egg white was achieved by an electrochemical reaction. The method involves electron transfer from thiol groups of egg white protein to form disulfide bonds. The oxidized egg white produced less hydrogen sulfide during heat treatment; with sufficient application of electricity, almost no hydrogen sulfide was produced. In addition, gels formed by heating electrochemically oxidized egg white exhibited unique properties, such as a lower gelation temperature and a softened texture, presumably due to protein aggregation and electrochemically mediated intramolecular disulfide bond formation.
authors: Department of Applied Biological Science, Tokyo University of Agriculture and Technology , 3-5-8 Saiwai-cho, Fuchu, Tokyo 183-8509, Japan.
authors: Masahito
authors: M
authors: Takahashi
authors: Institute of Technology, R&D Division, Kewpie Corporation , 2-5-7 Sengawa, Chofu, Tokyo 182-0002, Japan.
authors: Akihiro
authors: A
authors: Handa
authors: Department of Applied Biological Science, Tokyo University of Agriculture and Technology , 3-5-8 Saiwai-cho, Fuchu, Tokyo 183-8509, Japan.
authors: Yusuke
authors: Y
authors: Yamaguchi
authors: Institute of Technology, R&D Division, Kewpie Corporation , 2-5-7 Sengawa, Chofu, Tokyo 182-0002, Japan.
authors: Risa
authors: R
authors: Kodama
authors: Department of Applied Biological Science, Tokyo University of Agriculture and Technology , 3-5-8 Saiwai-cho, Fuchu, Tokyo 183-8509, Japan.
authors: Kazuhiro
authors: K
authors: Chiba
mesh_terms: D004527:Egg Proteins / Q000737:chemistry*; D004529:Egg White / Q000737:chemistry*; D004563:Electrochemistry; D005782:Gels / Q000737:chemistry; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D010084:Oxidation-Reduction
chemical_list: D004527:Egg Proteins; D005782:Gels
keywords: anodic oxidation; egg white; electrochemical reaction; gelation; protein