کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6399205 1330689 2012 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Properties of emu (Dromaius novaehollandiae) albumen proteins
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Properties of emu (Dromaius novaehollandiae) albumen proteins
چکیده انگلیسی

The emu, a flightless bird native to Australia, lays eggs that have different properties than hen eggs: emu eggs begin to coagulate at a lower temperature than do hen eggs, and hard-boiled emu albumen has less gel strength than hen albumen. To investigate the mechanisms behind the differences, three major albumen proteins, ovotransferrin, ovalbumin, and tenp, were analyzed calorimetrically and physicochemically. In the calorimetrical analysis, emu ovotransferrin and ovalbumin exhibited similar thermostability to their hen counterparts. Tenp, a major component of emu but not hen albumen, showed high thermostability. Ovotransferrin, the major protein in emu albumen, produced a softer gel than ovalbumin when denatured in boiling water. Tenp did not coagulate completely in boiling water. The above results suggest the usefulness of emu eggs for processed food production. Changes in the antigenicity of emu ovalbumin during digestion were also examined in vitro.

► Emu ovotransferrin denatures at low temperature then forms a soft gel. ► Tenp protein, an emu albumen specific component, is highly thermostable. ► Emu ovalbumin possesses similar thermostability to hen ovalbumin. ► Emu ovalbumin contains anti-hen ovalbumin antibody cross-reactive peptides.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 49, Issue 1, November 2012, Pages 567-571
نویسندگان
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