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A New Protein Band Appearing in the Electrophoretic Pattern of Egg White Heated at Below 60°C
Author(s) -
NAKAMURA RYO,
MATSUDA TSUKASA
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14795.x
Subject(s) - egg white , lysozyme , electrophoresis , white (mutation) , chemistry , polyacrylamide gel electrophoresis , chromatography , biochemistry , enzyme , gene
When egg white was heated to between 50° and 60°C, a new protein band appeared in its polyacrylamide gel electrophoretic pattern. The formation of the protein band in stored egg white was almost the same as that of fresh egg white. This protein band was shown to be induced by the interaction between macroglobulin and lysozyme during the egg white heating. The optimum temperature for its formation was between 54°C and 57°C. This band formation may be used as an indicator for heat treatment of egg white.