Factors Affecting Alkaline Coagulation of Egg White
1962; Elsevier BV; Volume: 41; Issue: 5 Linguagem: Inglês
10.3382/ps.0411453
ISSN1525-3171
AutoresF.E. Cunningham, O.J. Cotterill,
Tópico(s)Enzyme Production and Characterization
ResumoIT 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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