1998 Volume 62 Issue 3 Pages 593-595
Egg white forms a soft opaque gel at around 65°C. An analysis of the turbidity appearance in the presence or absence of iron and polyacrylamide gel electrophoresis of the precipitated proteins after thermal treatment revealed ovotransferrin to be the major component involved in thermal gelation at around 65°C. The storage modulus of the thermally induced gel of purified ovotransferrin reinforced this conclusion.
This article cannot obtain the latest cited-by information.