Involvement of Ovotransferrin in the Thermally Induced Gelation of Egg White at around 65°C.
Involvement of Ovotransferrin in the Thermally Induced Gelation of Egg White at around 65°C.
复制标题
卵转铁蛋白在 65°C 左右参与蛋清热诱导凝胶化。
DOI：
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发表时间：
1998
期刊：
影响因子：
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通讯作者：
M. Hirose
中科院分区：
文献类型：
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作者：
H. Yamashita;J. Ishibashi;Y. Hong;M. Hirose
蛋清在 65°C 左右形成柔软的不透明凝胶。对热处理后沉淀的蛋白质在存在或不存在铁的情况下的浊度外观和聚丙烯酰胺凝胶电泳的分析表明，卵转铁蛋白是参与 65°C 左右热凝胶化的主要成分。纯化的卵转铁蛋白的热诱导凝胶的储能模量强化了这一结论。
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.