Albumen protein and functional properties of gelation and foaming

Scientia Agricola

Ana Cláudia Carraro Alleoni¹ 

关键词: ovalbumin;    coagulation;    gel;    denaturation;    ovalbumina;    coagulação;    gel;    desnaturação;   

DOI  :  10.1590/S0103-90162006000300013

来源: SciELO

【 摘 要 】

Hen eggwhite proteins have been extensively utilized as ingredients in food processing because of their unique functional properties, such as gelling and foaming. This work reviews the molecular basis of the eggwhite proteins targeting the development of these functional properties during processing.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License