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Titel:

Enabling egg white protein fractionation processes by pre-treatment with high-pressure homogenization

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Brand, J.; Pichler, M.; Kulozik, U.
Abstract:
Egg white (EW) includes several proteins with high potential for fractionation processes (lysozyme, ovotransferrin). However, the high viscosity of EW that is caused by the fibrillar protein ovomucin is a limiting factor concerning processability. The common procedure to reduce this viscosity is the precipitation of ovomucin, which, however, results in undesirable dilution effects and loss of proteins. So, the objective of this work was to develop a method to decrease the viscosity of EW without...     »
Stichworte:
Egg white; Filterability; High Pressure; Lysozyme release; Ovomucin; Viscosity decrease
Zeitschriftentitel:
Journal of Food Engineering
Jahr:
2014
Band / Volume:
132
Seitenangaben Beitrag:
48--54
Volltext / DOI:
doi:10.1016/j.jfoodeng.2014.02.012
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