4103
Accession Number
28425
Author
Nakamura, Ryo;Sato, Yasushi
Author Affiliation
University of Nagoya. Faculty of Agriculture. Department of Agricultural Chemistry;University of Nagoya. Faculty of Agriculture. Department of Agricultural Chemistry
Title Of Article Chaper
Studies on the Foaming Property of the Chicken Egg White. Part IX. On the Coagulated Proteins Under Various Whipping Conditions (The Mechanism of Foaminess)
Title Of Journal Book
Agr. Biol. Chem.
Volume
28
Issue
8
Pages
524-529
Collation
6 p. : ill.
Reference Bibliography
Includes bibliographical references
Language Of Text
English
Literature Type
Serial
Literature Level
Analytic
Abstract
The egg white was treated under various whipping conditions, and its foaminess measured. At the same time, the amounts of the coagulated proteins formed from each egg white and their constituent hexose were measured. From these results, discussions were made about the relation between the foaminess of the egg white and the amount of the coagulated proteins under various whipping conditions.
Keywords
foam;egg;white;protein;whip
pub_id
4103