Solubility of quail (Coturnix coturnix japonica) egg white protein

被引：2

作者：

Dos Santos, Daniela Oliveira ^{[1
]}

Dos Reis Coimbra, Jane Selia ^{[1
]}

Superbi De Sousa, Rita De Cassia ^{[1
]}

Sodre Da Silva, Cesar Augusto ^{[1
]}

De Toledo Barreto, Sergio Luiz ^{[2
]}

Minim, Luis Antonio ^{[1
]}

机构：

[1] Univ Fed Vicosa, Dept Food Technol, Vicosa, MG, Brazil

[2] Univ Fed Vicosa, Dept Zootecny, Vicosa, MG, Brazil

来源：

JOURNAL OF FOOD PROCESS ENGINEERING | 2008年 / 31卷 / 05期

关键词：

D O I：

10.1111/j.1745-4530.2007.00182.x

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

This work evaluated the influence of different values of pH (3.0, 4.6, 6.0, 8.0, 9.0 and 10.0) and salt concentrations (0.05, 0.1, 0.2, 0.35 and 0.5) mol/L on the solubility and density of quail (Coturnix coturnix japonica) egg white proteins for three types of salts (NaCl, Na(2)SO(4)and [NH4](2)SO4). The experiment was carried out in a completely randomized design, using six pH values, five salt concentration levels and two repetitions. The variations in pH and salt concentration values had a significant effect on the protein solubility data. The highest solubility value (99.40 g/100 g) was obtained in the system containing NaCl (0.1 mol/L), at pH 3.0. The lowest solubility value (63.46 g/100 g) was obtained in the system containing Na2SO4 (0.5 mol/L), at pH 8.0. Under the tested conditions, the aqueous solutions of Na2SO4 at 0.5 mol/L and pH 8.0 might lead to a higher protein extraction.

引用

页码：684 / 693

页数：10

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