Sulfhydryl Groups Changes in Heat-induced Soluble Egg White Aggregates in Relation to Molecular Size
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 57, Issue 1, pages 254–255, January 1992
How to Cite
MINE, Y. (1992), Sulfhydryl Groups Changes in Heat-induced Soluble Egg White Aggregates in Relation to Molecular Size. Journal of Food Science, 57: 254–255. doi: 10.1111/j.1365-2621.1992.tb05468.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 5/22/91; revised 7/15/91; accepted 7/27/91.
The sulfhydryl content of heat-induced soluble egg white aggregates gradually decreased in proportion to standing time at room temperature, and the molecular size of the aggregates continued to increase at least 4 days. The progress of soluble egg white aggregates was much inhibited by N-ethylmaleimide. Soluble egg white aggregates are polymerized through a mechanism involving sulfhydryl-disulfide interchange and sulfhydryl oxidation during standing.