Please use this identifier to cite or link to this item: http://repositorio.unitau.br/jspui/handle/20.500.11874/2918
Full metadata record
DC FieldValueLanguage
dc.contributor.authorGomes, Maria Thereza Moraes Santospt_BR
dc.contributor.authorPelegrine, Daniela Helena Guimaraespt_BR
dc.date.accessioned2019-09-12T16:56:52Z-
dc.date.available2019-09-12T16:56:52Z-
dc.date.issued2012-
dc.citation.volume8pt_BR
dc.citation.issue3pt_BR
dc.identifier.doi10.1515/1556-3758.2847pt_BR
dc.identifier.issn1556-3758-
dc.identifier.urihttp://repositorio.unitau.br/jspui/handle/20.500.11874/2918-
dc.description.abstractEffects of different temperatures and pH values on the solubility of egg white proteins were studied. The solubility was determined experimentally in the temperature range of 40 to 100 degrees C, and pH of 7.5 and 9.0. Morr et al (1985) and Bradford (1976) methods were used to determine the solubility and the results were compared. The results showed that the solubility of egg white protein was influenced by pH as well as temperature. The integrated study provided valuable information for dried egg white protein solubility analysis. Temperature and pH changes alter the solubility of egg white proteins and consequently both temperature and pH influences in functional properties. Besides, it was also observed an interaction among the temperature and pH on egg white proteins solubility. The minimum solubility values were achieving at 60 degrees C, indicating possible protein coagulation from this temperature.en
dc.description.provenanceMade available in DSpace on 2019-09-12T16:56:52Z (GMT). No. of bitstreams: 0 Previous issue date: 2012en
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.languageInglêspt_BR
dc.publisherWalter De Gruyter & Co-
dc.publisher.countryAlemanhapt_BR
dc.relation.ispartofInternational Journal of Food Engineering-
dc.rightsEm verificaçãopt_BR
dc.sourceWeb of Sciencept_BR
dc.subject.otherEgg Whiteen
dc.subject.otherFunctional Propertiesen
dc.subject.otherProteinen
dc.subject.otherSolubilityen
dc.subject.otherFunctionalityen
dc.titleSolubility of egg white proteins: Effect of pH and temperature.en
dc.typeArtigo de Periódicopt_BR
dc.contributor.orcidGuimaraes, Daniela https://orcid.org/0000-0002-4797-1168pt_BR
dc.contributor.researcheridGuimaraes, Daniela/B-4536-2017pt_BR
dc.identifier.wosWOS:000309216400028-
dc.description.affiliation[Guimaraes Pelegrine, Daniela Helena] Universidade de Taubaté (Unitau)-
dc.subject.wosareaFood Science & Technologyen
dc.subject.researchareaFood Science & Technologyen
Appears in Collections:Artigos de Periódicos

Files in This Item:
There are no files associated with this item.
Show simple item record Recommend this item


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.