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Elastic Attributes of Heated Egg Protein Gels
Author(s) -
HSIEH YIN LIANG,
REGENSTEIN JOE M.
Publication year - 1992
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.1365-2621.1992.tb14311.x
Subject(s) - dtnb , covalent bond , disulfide bond , egg white , chemistry , ovalbumin , elasticity (physics) , polymer chemistry , biophysics , biochemistry , organic chemistry , materials science , glutathione , composite material , antigen , immunology , biology , enzyme
The equilibrium stress of egg white (EW) and ovalbumin (OV) gels using the statistical theory of rubber elasticity suggested that 3.9 covalent disulfide cross‐links per OV molecule were formed on gelling. DTNB and PCMB reacted with approximately 4 sulfhydryls of OV in 2% SDS and/or at 82°C. Moreover, the equivalent of 3 secondary bonds, calculated from the initial stress and presumably a composite of numerous weak secondary bonds, contributed significantly to the protein gel stress.