搜索结果: 1-15 共查到“食品科学技术 egg white”相关记录16条 . 查询时间(0.088 秒)
Evaluation of the stability of whipped egg white
egg white foam heat treatment foam stability texture, rheology
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2014/2/25
An investigation was made into the effects of various egg white products and sweeteners on the stability and organoleptic properties of egg white foams. 12 foam products were prepared from egg white a...
Factors influencing egg white foam quality
egg white foam characteristics acidity aluminium ions natrium pyrophosphate natrium hexametaphosphate
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2014/2/25
The work was targeted on the study of egg white foam forming, including the influence of pH, aluminium ions, xanthan, maltodextrin, and phosphates on the whipping and stability of egg white foams. The...
Kinetics of hydrolysis of egg white protein by pepsin
egg white protein pepsin enzymatic hydrolysis kinetics bioactive peptides
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2014/2/27
Taking into account the enzyme inactivation and substrate inhibition, the bioreaction mechanism and kinetics characteristic of egg white protein (EWP) enzymatic hydrolysis by pepsin were investigated....
Interaction between 120 kDa Fragment in β-Subunit from Egg White Ovomucin and Sarcoma-180 Cells through Basic Fibroblast Growth Factor Receptor
egg white protein ovomucin SR-180 cells basic fibroblast growth factor receptor
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2009/7/8
The mechanism of antitumor activities in hen egg white ovomucin (OVM) was analyzed by examining the interaction between the 120 kDa fragment (a highly glycosylated fragment in β-subunit from the prona...
Stability of Enzyme Activity Immobilized on Glycosylated Egg White Beads and Some General Carriers in a Flow System
immobilized enzyme egg white glycosylation
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2009/7/8
Ttypsin and α-amylase were immobilized on glycosylated egg white-beads by simple incubation of the beads in a solution of an enzyme for 24 h at 30°C. This process included no artificial chemical modif...
Antitumor Effects of β-Subunit from Egg White Ovomucin on Xenografted Sarcoma-180 Cells in Mice
antitumor effect β-ovomucin sarcoma-180
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2009/7/7
The intraperioneal administration of β-subunit prepared from egg white ovomucin was found to suppress the growth of subcutaneously xenografted sarcoma-180 cells in mice and cure the tumor. In the pres...
In Vitro Studies of Cytotoxic Effect on Sarcoma-180 Cells of β-Subunit from Egg White Ovomucin
egg white protein ovomucin sarcoma-180 cells
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2009/7/7
When sarcoma-180 (SR-180) cells were incubated with α- or β-subunit prepared from insoluble ovomucin in the gel fraction of egg white, the cell proliferation rate was apparently reduced by the additio...
Effect of Dry-Heated Egg White on Wheat Starch Gel and Gluten Dough
dry-heated egg white wheat starch wheat gluten gelatinization
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2009/6/18
Characterization of the mechanisms of improvement of Chinese noodles by dry-heated egg white, were estimated by rheological and spectroscopic data of the effects of dry-heated egg white on wheat starc...
A Novel and Simple Method of Insolubilization of Ovomucoid in Cookies Prepared from Batter Containing Egg White
insolubilization ovomucoid egg white
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2009/6/18
Heat stable ovomucoid (OM) is a major allergenic protein of chicken eggs, which are widely used in wheat flour processed food. PBS soluble OM remained in the cookies prepared by the usual method. A pr...
Effects of Sodium Chloride and Other Salts on the Properties of Diluted Egg White Sols and Gels
egg white sols gel breaking strength
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2009/5/20
Egg white sols diluted with various liquids are easily converted to soft, smooth gels by heating. In this study, the effects of various salts on the properties of diluted egg white gels were investiga...
Electron Microscopic Analysis of the Effects of Tea Extract on Strength Improvement of Egg White Gels
egg white electron microscopy image analysis
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2010/2/3
We examined the effects of several tea extracts containing certain polyphenols on the physical properties of egg white gel. The results of compression tests showed that it was possible to increase the...
Magnetic Cation Exchange Isolation of Lysozyme from Native Hen Egg White
hen egg white lysozyme magnetic separation
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2009/2/26
Two magnetic macroporous cellulose cation exchangers (Iontosorb MG CM 100 and Iontosorb MG SHP 100) were used for one-step isolation of lysozyme from native, undiluted hen egg white. Highly purified l...
A study of the factors affecting the foaming properties of egg white – a review
egg white foaming ability foam stability
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2014/3/17
Many foods are prepared using egg white, most of them being based on the foaming properties of egg white which are due to albumen proteins ability to encapsulate and retain air. Therefore, many scient...
Gel strength of the native egg white
native egg white gel strength pH dry matter time of storage
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2014/3/19
The study examined gel strength of the native egg white as a function of pH and the dry matter content. The egg white samples were isolated from fresh eggs and the eggs in different stages of storage....
Decrease in Ovomucoid Antigenicity in the Processes of Breadmaking Supplemented with Egg White
dough, breadmaking egg white wheat flour
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2010/11/23
The anitigenic activity of ovomucoid (OM) remaining in bread samples containing egg white was analyzed at several stages of bread making; dough preparation, kneading, fermentation and baking. Change i...