Improvement of foaming property of egg white protein by phosphorylation through dry-heating in the presence of pyrophosphate.

@article{Hayashi2009ImprovementOF,
  title={Improvement of foaming property of egg white protein by phosphorylation through dry-heating in the presence of pyrophosphate.},
  author={Y. Hayashi and S. Nagano and H. Enomoto and C.‐P. Li and Y. Sugimoto and H. R. Ibrahim and H. Hatta and C. Takeda and T. Aoki},
  journal={Journal of food science},
  year={2009},
  volume={74 1},
  pages={
          C68-72
        }
}
  • Y. Hayashi, S. Nagano, +6 authors T. Aoki
  • Published 2009
  • Chemistry, Medicine
  • Journal of food science
  • Egg white protein (EWP) was phosphorylated by dry-heating in the presence of pyrophosphate at pH 4 and 85 degrees C for 1 d, and the foaming properties of phosphorylated EWP (PP-EWP) were investigated. The phosphorus content of EWP increased to 0.71% as a result of phosphorylation. To estimate the foaming properties of EWP, the foams were prepared by 2 methods: bubbling of the 0.1% (w/v) protein solution and whipping of the 10% (w/w) protein solution with an electric mixer. The foaming power… CONTINUE READING
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    References

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