Solubility of proteins from quail (Coturnix coturnix japonica) egg white as affected by agitation time, pH, and salt concentration

Detalhes bibliográficos
Autor(a) principal: Santos, D. O.
Data de Publicação: 2015
Outros Autores: Coimbra, J. S. R., Teixeira, C. R., Barreto, S. L. T., Silva, M. C. H., Giraldo- Zuniga, A. D.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: http://dx.doi.org/10.1080/10942912.2012.654557
http://www.locus.ufv.br/handle/123456789/23313
Resumo: The solubility of proteins from quail egg white subjected to different agitation times, pH, and NaCl at 25 ◦ C was evaluated in this study. The greatest solubility achieved was obtained in the 0.05 mol/L of NaCl, pH 10.0, and under agitation for 1 h. The lowest solubility was found in the NaCl 1.0 mol/L, pH 3.0, and agitated for 2 h. Under the test conditions, aqueous solutions of NaCl 1.0 mol/L, pH 3.0, and agitated for 2 h may provide the greatest extraction index of proteins from quail egg white because these conditions promoted the protein precipitation in a large extension.
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spelling Santos, D. O.Coimbra, J. S. R.Teixeira, C. R.Barreto, S. L. T.Silva, M. C. H.Giraldo- Zuniga, A. D.2019-02-01T18:12:01Z2019-02-01T18:12:01Z20151532-2386http://dx.doi.org/10.1080/10942912.2012.654557http://www.locus.ufv.br/handle/123456789/23313The solubility of proteins from quail egg white subjected to different agitation times, pH, and NaCl at 25 ◦ C was evaluated in this study. The greatest solubility achieved was obtained in the 0.05 mol/L of NaCl, pH 10.0, and under agitation for 1 h. The lowest solubility was found in the NaCl 1.0 mol/L, pH 3.0, and agitated for 2 h. Under the test conditions, aqueous solutions of NaCl 1.0 mol/L, pH 3.0, and agitated for 2 h may provide the greatest extraction index of proteins from quail egg white because these conditions promoted the protein precipitation in a large extension.engInternational Journal of Food PropertiesVolume 18, Issue 2, Pages 250- 258, 2015SolubilityEggProteinFunctional propertiesPhSolubility of proteins from quail (Coturnix coturnix japonica) egg white as affected by agitation time, pH, and salt concentrationinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdftexto completoapplication/pdf688588https://locus.ufv.br//bitstream/123456789/23313/1/artigo.pdf883c86fe570b9cd3c6b683c437e3abd2MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/23313/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52123456789/233132019-02-01 16:17:32.555oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452019-02-01T19:17:32LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.en.fl_str_mv Solubility of proteins from quail (Coturnix coturnix japonica) egg white as affected by agitation time, pH, and salt concentration
title Solubility of proteins from quail (Coturnix coturnix japonica) egg white as affected by agitation time, pH, and salt concentration
spellingShingle Solubility of proteins from quail (Coturnix coturnix japonica) egg white as affected by agitation time, pH, and salt concentration
Santos, D. O.
Solubility
Egg
Protein
Functional properties
Ph
title_short Solubility of proteins from quail (Coturnix coturnix japonica) egg white as affected by agitation time, pH, and salt concentration
title_full Solubility of proteins from quail (Coturnix coturnix japonica) egg white as affected by agitation time, pH, and salt concentration
title_fullStr Solubility of proteins from quail (Coturnix coturnix japonica) egg white as affected by agitation time, pH, and salt concentration
title_full_unstemmed Solubility of proteins from quail (Coturnix coturnix japonica) egg white as affected by agitation time, pH, and salt concentration
title_sort Solubility of proteins from quail (Coturnix coturnix japonica) egg white as affected by agitation time, pH, and salt concentration
author Santos, D. O.
author_facet Santos, D. O.
Coimbra, J. S. R.
Teixeira, C. R.
Barreto, S. L. T.
Silva, M. C. H.
Giraldo- Zuniga, A. D.
author_role author
author2 Coimbra, J. S. R.
Teixeira, C. R.
Barreto, S. L. T.
Silva, M. C. H.
Giraldo- Zuniga, A. D.
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Santos, D. O.
Coimbra, J. S. R.
Teixeira, C. R.
Barreto, S. L. T.
Silva, M. C. H.
Giraldo- Zuniga, A. D.
dc.subject.pt-BR.fl_str_mv Solubility
Egg
Protein
Functional properties
Ph
topic Solubility
Egg
Protein
Functional properties
Ph
description The solubility of proteins from quail egg white subjected to different agitation times, pH, and NaCl at 25 ◦ C was evaluated in this study. The greatest solubility achieved was obtained in the 0.05 mol/L of NaCl, pH 10.0, and under agitation for 1 h. The lowest solubility was found in the NaCl 1.0 mol/L, pH 3.0, and agitated for 2 h. Under the test conditions, aqueous solutions of NaCl 1.0 mol/L, pH 3.0, and agitated for 2 h may provide the greatest extraction index of proteins from quail egg white because these conditions promoted the protein precipitation in a large extension.
publishDate 2015
dc.date.issued.fl_str_mv 2015
dc.date.accessioned.fl_str_mv 2019-02-01T18:12:01Z
dc.date.available.fl_str_mv 2019-02-01T18:12:01Z
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://dx.doi.org/10.1080/10942912.2012.654557
http://www.locus.ufv.br/handle/123456789/23313
dc.identifier.issn.none.fl_str_mv 1532-2386
identifier_str_mv 1532-2386
url http://dx.doi.org/10.1080/10942912.2012.654557
http://www.locus.ufv.br/handle/123456789/23313
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartofseries.pt-BR.fl_str_mv Volume 18, Issue 2, Pages 250- 258, 2015
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 International Journal of Food Properties
publisher.none.fl_str_mv International Journal of Food Properties
dc.source.none.fl_str_mv reponame:LOCUS Repositório Institucional da UFV
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str LOCUS Repositório Institucional da UFV
collection LOCUS Repositório Institucional da UFV
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