Why whip egg whites in copper bowls?

@article{Mcgee1984WhyWE,
  title={Why whip egg whites in copper bowls?},
  author={H. A. Mcgee and Sharon R. Long and Winslow R. Briggs},
  journal={Nature},
  year={1984},
  volume={308},
  pages={667-668}
}
  • H. A. Mcgee, Sharon R. Long, Winslow R. Briggs
  • Published 1984
  • Chemistry
  • Nature
  • Foams of chicken egg albumen have been an important element in Western cuisine for at least 300 yr1; they lower the density of such otherwise ponderous preparations as soufflés and sponge cakes, and in the heat-annealed form known as meringues they support or crown various sucrose-rich mixtures2. The raw protein foam is delicate and easily ruined by overheating. Over the past 200 yr, protocols for the production of albumen foams have frequently specified the use of copper reaction vessels3–5… CONTINUE READING
    31 Citations

    References

    SHOWING 1-10 OF 13 REFERENCES
    Properties of Egg White Foam Drainage
    • 20
    The iron-binding properties of hen ovotransferrin.
    • 39
    Irreversible inactivation of lysozyme by copper.
    • 30
    The metal-binding activity of conalbumin.
    • 39
    Resistance of metal complexes of conalbumin and transferrin to proteolysis and to thermal denaturation.
    • 113
    • PDF
    The chemical composition of eggs.
    • T. L. Parkinson
    • Chemistry, Medicine
    • Journal of the science of food and agriculture
    • 1966
    • 97
    Physiologie du goût
    • 41
    Role of tyrosyl groups in metal binding properties of transferrins.
    • 43