A calorimetric study of egg white proteins

Detalhes bibliográficos
Autor(a) principal: Ferreira, M.
Data de Publicação: 1997
Outros Autores: Hofer, C., Raemy, A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/6682
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.
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spelling A calorimetric study of egg white proteinsCalorimetryDSCEgg whiteEgg white fractionsFractionationThermoph-prEgg 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.Springer VerlagVeritati - Repositório Institucional da Universidade Católica PortuguesaFerreira, M.Hofer, C.Raemy, A.2011-10-21T13:59:15Z19971997-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6682engFERREIRA, 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. 683-69010.1007/BF01979514info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:10:56Zoai:repositorio.ucp.pt:10400.14/6682Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:06:04.647496Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv A calorimetric study of egg white proteins
title A calorimetric study of egg white proteins
spellingShingle A calorimetric study of egg white proteins
Ferreira, M.
Calorimetry
DSC
Egg white
Egg white fractions
Fractionation
Thermoph-pr
title_short A calorimetric study of egg white proteins
title_full A calorimetric study of egg white proteins
title_fullStr A calorimetric study of egg white proteins
title_full_unstemmed A calorimetric study of egg white proteins
title_sort A calorimetric study of egg white proteins
author Ferreira, M.
author_facet Ferreira, M.
Hofer, C.
Raemy, A.
author_role author
author2 Hofer, C.
Raemy, A.
author2_role author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Ferreira, M.
Hofer, C.
Raemy, A.
dc.subject.por.fl_str_mv Calorimetry
DSC
Egg white
Egg white fractions
Fractionation
Thermoph-pr
topic Calorimetry
DSC
Egg white
Egg white fractions
Fractionation
Thermoph-pr
description 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.
publishDate 1997
dc.date.none.fl_str_mv 1997
1997-01-01T00:00:00Z
2011-10-21T13:59:15Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/6682
url http://hdl.handle.net/10400.14/6682
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 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
10.1007/BF01979514
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer Verlag
publisher.none.fl_str_mv Springer Verlag
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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