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https://locus.ufv.br//handle/123456789/22688
Tipo: | Artigo |
Título: | Solubilityof proteins from quail (Coturnix coturnix japonica) egg white as affected by agitation time, pH, and salt concentration |
Autor(es): | Santos, D. O. Coimbra, J. S. R. Teixeira, C. R. Barreto, S. L. T. Silva, M. C. H. Giraldo- Zuniga, A. D. |
Abstract: | 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. |
Palavras-chave: | Solubility Egg Protein Functional properties pH |
Editor: | International Journal of Food Properties |
Tipo de Acesso: | Open Access |
URI: | http://dx.doi.org/10.1080/10942912.2012.654557 http://www.locus.ufv.br/handle/123456789/22688 |
Data do documento: | 2015 |
Aparece nas coleções: | Artigos |
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artigo.pdf | texto completo | 672,45 kB | Adobe PDF | Visualizar/Abrir |
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