Functional Properties of Acetylated and Succinylated Egg White
- 1 November 1977
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 41 (11) , 2163-2168
- https://doi.org/10.1080/00021369.1977.10862830
Abstract
Effect of heating on the functional properties of egg white acylated with either acetic anhydride or succinic anhydride was studied. The coagulation temperature of egg white greatly increased with acylation in the alkaline pH region. The foaming properties of egg white were improved by acylation, and heat-induced damage on the foaming properties was greatly reduced by acylation. These phenomena were observed in egg white over 30% of whose available amino groups were acylated.This publication has 7 references indexed in Scilit:
- Functional properties of succinylated and acetylated soy proteinJournal of Agricultural and Food Chemistry, 1976
- FUNCTIONAL PROPERTIES OF ENZYME‐MODIFIED ACYLATED FISH PROTEIN DERIVATIVESJournal of Food Science, 1976
- Chemical Modification of Egg White with 3, 3‐Dimethylglutaric AnhydrideJournal of Food Science, 1968
- Succinylation of myosinArchives of Biochemistry and Biophysics, 1967
- DISC ELECTROPHORESIS – II METHOD AND APPLICATION TO HUMAN SERUM PROTEINS*Annals of the New York Academy of Sciences, 1964
- Molecular structural effects produced in proteins by reaction with succinic anhydrideBiochimica et Biophysica Acta, 1958
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951