Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6682
Título: A calorimetric study of egg white proteins
Autor: Ferreira, M.
Hofer, C.
Raemy, A.
Palavras-chave: Calorimetry
DSC
Egg white
Egg white fractions
Fractionation
Thermoph-pr
Data: 1997
Editora: Springer Verlag
Citação: FERREIRA, M. ; HOFER, C. ; RAEMY, A. - A calorimetric study of egg white proteins. Journal of Thermal Analysis and Calorimetry. ISSN 1572-8943. Vol. 48, n.º 3 (1997), p. 683-690
Resumo: Egg white is of great interest for many culinary and industrial applications. Egg white is used for coating, gluing, thickening and so on in pasta, desserts, etc. There is thus a great interest from the industrial point of view to better know this raw material, used in very large amounts in the dessert production for example, and to obtain egg white fractions with different functional properties. Various egg white fractions prepared by selected procedures were analyzed by differential scanning calorimetry (DSC). The products resulting from a given fractionation procedure can thus be described by the thermal denaturation parameters (temperatures and enthalpies) of the egg white proteins. This work demonstrates the interest of the DSC technique and proves that the fractionation procedures selected here give the expected protein fractions.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6682
Versão do Editor: The original publication is available at www.springerlink.com
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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