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Document type:
Zeitschriftenaufsatz 
Author(s):
Brand, J.; Silberbauer, A.; Kulozik, U. 
Title:
Comparison of different mechanical methods for the modification of the egg white protein ovomucin, Part A: Physical effects 
Abstract:
Egg white (EW) is required to be reduced in viscosity and particle size prior to chromatographic fractionation of single EW proteins. This study reports on an assessment of various shear devices for this purpose. Evaluation criteria for the head-to-head comparison of high-pressure homogenization, colloid mill, and toothed disc dispersing machine treatment were the achieved viscosity reduction as well as the network diminution, determined by particle size measurements. It was shown that each of t...    »
 
Keywords:
Egg white; Energy density; Fibrillar protein ovomucin; Mechanical devices; Viscosity decrease 
Journal title:
Food and Bioprocess Technology 
Year:
2016 
Journal volume:
Journal issue:
Pages contribution:
501--510