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https://locus.ufv.br//handle/123456789/22154
Tipo: | Artigo |
Título: | Solubility and density of egg white proteins: effect of pH and saline concentration |
Autor(es): | Machado, Flávia Ferreira Coimbra, Jane S. R. Rojas, Edwin E. Garcia Minim, Luis A. Oliveira, Fabı́ola C. Sousa, Rita de Cássia S. |
Abstract: | Influence of different pH values (3.0, 4.6, 6.0, 8.0 and 9.0) and salt concentrations (0.05, 0.1, 0.2, 0.35 and 0.5 mol/l) for three types of salt (NaCl, Na2SO4 and (NH4)2SO4) on the solubility of egg white protein and density of egg white, at room temperature (25 °C) was studied. The results showed that the solubility of egg white protein was influenced by pH as well as concentration and type of salt present in the medium. Protein solubility increased with increase in pH, with higher solubility showed at pH 9.0 and lower solubility at pH 4.6. This behavior was verified for all the salts analysed. At acid pH (pH 3.0), it was observed the tendency of solubility elevation on the increase of the saline concentration, due to the salting-in effect. The density increased with increase in the salt concentration. |
Palavras-chave: | Density Egg white Functional properties Protein Solubility |
Editor: | LWT - Food Science and Technology |
Tipo de Acesso: | Elsevier Ltd. |
URI: | https://doi.org/10.1016/j.lwt.2006.08.020 http://www.locus.ufv.br/handle/123456789/22154 |
Data do documento: | Set-2007 |
Aparece nas coleções: | Artigos |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
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artigo.pdf Until 2100-12-31 | texto completo | 149,54 kB | Adobe PDF | Visualizar/Abrir ACESSO RESTRITO |
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