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Physical and Molecular Properties of Egg‐white Lipid Films
Author(s) -
Handa A.,
Gennadios A.,
Hanna M.A.,
Weller C.L.,
Kuroda N.
Publication year - 1999
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.1365-2621.1999.tb15928.x
Subject(s) - ovotransferrin , chemistry , oleic acid , egg white , polyethylene glycol , ovalbumin , chromatography , yolk , lysozyme , ultimate tensile strength , aqueous solution , urea , biochemistry , food science , organic chemistry , materials science , immune system , metallurgy , immunology , biology
Polyethylene glycol‐plasticized films were cast from alkaline (pH 11.25), heated (45 °C for 20 min), aqueous egg white (EW) solutions, with or without (10% or 20% w/w of EW) milkfat (two fractions), oleic acid, or egg yolk lysophospho‐lipid (LPL). The lipids did not reduce (P > 0.05) film water vapor permeability. Oleic acid increased (P < 0.05) tensile strength and elongation, and surface sulfhydryl group (SH) concentrations in EW solutions. Oleic acid probably increased negative charges on EW proteins, unfolding protein chains, and exposing SH groups. LPL also slightly increased (P < 0.05) surface SH concentrations in non‐heated mixtures. Electrophoretic patterns suggested oleic acid interactions with ovalbumin, ovotransferrin, and lysozyme. No lysinoalanine was in film‐forming mixtures based on lysine measurements.