Document Detail

Simple pH treatment as an effective tool to improve the functional properties of ovomucin.
MedLine Citation:
PMID:  22694721     Owner:  NLM     Status:  MEDLINE    
PRACTICAL APPLICATION: Ovomucin plays a critical functional role in egg white products. However, it is typically insoluble in distilled water or common salt solutions, which has thus limited its commercial applications. Alkaline treatment resulted in gradual increase in solubility, which markedly enhanced the emulsifying properties, on the other hand foaming stability of ovomucin can be promoted by weak acid treatment. The results of this work help to produce unfolding ovomucin suitable for wide range of applications in food industry, and to provide useful information on the proper use of egg white in different food systems.
Yuanyuan Shan; Meihu Ma; Xi Huang; Yajuan Guo; Guofeng Jin; Yongguo Jin
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2012-06-13
Journal Detail:
Title:  Journal of food science     Volume:  77     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Jul 
Date Detail:
Created Date:  2012-07-04     Completed Date:  2012-11-09     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  C740-5     Citation Subset:  IM    
Copyright Information:
© 2012 Institute of Food Technologists®
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MeSH Terms
Egg Proteins / metabolism*
Egg White / chemistry
Emulsions / metabolism
Food Handling / methods*
Hydrogen-Ion Concentration
Hydrophobic and Hydrophilic Interactions
Ovomucin / metabolism*
Solutions / metabolism
Reg. No./Substance:
0/Egg Proteins; 0/Emulsions; 0/Solutions; 37281-36-0/Ovomucin

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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