Artigo Acesso aberto Revisado por pares

Factors Affecting Alkaline Coagulation of Egg White

1962; Elsevier BV; Volume: 41; Issue: 5 Linguagem: Inglês

10.3382/ps.0411453

ISSN

1525-3171

Autores

F.E. Cunningham, O.J. Cotterill,

Tópico(s)

Enzyme Production and Characterization

Resumo

IT HAS been reported in a patent authored by Blick and Hopkins (1956) that an alkaline egg white gel, when liquified and neutralized, could be added to normal egg white to improve its foaming properties. It was stated that the utilization of this product resulted in angel cakes of desirable texture and was especially beneficial when used in egg whites having very poor whipping qualities. Only limited information was presented relative to factors effecting the formation of the alkaline egg white gel. Thus, it was decided to study the coagulation of egg white at high pH values and to further evaluate the use of this product as an additive with respect to egg white functional capacity. Few references could be found in the literature concerning the coagulation of whole egg white; however, considerable work has been done using individual egg white proteins, particularly ovalbumin. Anson and Mirsky (1931) used acids, …

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