The effect of wheat gluten, soybean protein and milk casein on the heat-induced insolubilization of egg white ovomucoid was investigated by using ELISA inhibition and immunoblotting analyses. Heat treatment at 180°C for 10 min of egg white mixed with wheat gluten specifically accelerated the heat-induced change in ovomucoid. Such an effect was weakly brought about by soybean protein, but not by casein.
