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The effect of heat and other factors on whole egg and its constituents
Author(s) -
Parkinson T. L.
Publication year - 1966
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740170601
Subject(s) - egg white , yolk , ovalbumin , autoxidation , chemistry , denaturation (fissile materials) , food science , biochemistry , biology , immunology , nuclear chemistry , immune system
Published work on the effects of heat and storage on egg white and some of its constituent proteins is reviewed; this is mostly devoted to studies of the heat denaturation of ovalbumin. Papers on egg yolk and its constituents cover investigations on ‘gelation’ and autoxidation, and a few studies on the effects of heat, storage in the frozen state and mechanical treatment of whole egg are reported.