Premium
Correlation of Protein Sulfhydryls with the Strength of Heat‐Formed Egg White Gels
Author(s) -
MARGOSHES B. A.
Publication year - 1990
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.1365-2621.1990.tb03619.x
Subject(s) - egg white , chemistry , positive correlation , negative correlation , white (mutation) , chromatography , biochemistry , medicine , gene
A strong, direct correlation (r = 0.97) was found between egg white protein surface sulfhydryl group (‐SH) concentration and the gel strength of its heat‐induced gels. An inverse correlation (r = ‐ 0.86) was also found between the ‐SH group concentration of 0.1% SDS‐denatured egg white proteins and gel strength. Data indicated that surface ‐ SH groups played an important role in strong heat‐induced gel formation in egg whites.