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Enthalpy of Denaturation and Surface Functional Properties of Heated Egg White Proteins in the Dry State
Author(s) -
KATO AKIO,
IBRAHIM HISHAM R.,
WATANABE HIROYUKI,
HONMA KAZUO,
KOBAYASHI KUNIHIKO
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.tb03916.x
Subject(s) - denaturation (fissile materials) , enthalpy , differential scanning calorimetry , egg white , chemistry , calorimetry , thermodynamics , biochemistry , nuclear chemistry , physics
The enthalpy of denaturation (ΔH) and surface properties of proteins were related to elucidate the mechanisms of foaming and emulsifying properties by using various heated egg white proteins in the dry state. Foaming and emulsifying properties of all sample proteins were greatly increased with a decrease in the enthalpy of denaturation as determined by differential scanning calorimetry analysis. In plots, foaming and emulsifying properties correlated linearly with ΔH values for various dry‐heated egg white proteins. Thus, the enthalpy of denaturation of proteins seemed to be a significant structural factor governing surface functional properties.