Xcviii. the Heat Coagulation of Egg-albumin
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Thermal aggregation of egg white proteins as affected by saccharides
Thermal characteristics of egg white proteins (EWP) may differ in the presence of saccharides. Therefore, the influence of saccharides including carboxymethyl cellulose (CMC), pectin, sucrose and maltodextrin and heating time on physicochemical characteristics of EWP as a whole were studied. Investigation of Heat Coagulation Time (HCT), solubility, turbidity and protein secondary structure of h...
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The coagulation of isoelectric egg albumin solutions, on exposure to ultraviolet radiation, involves three distinct processes, (1) the light denaturation of the albumin molecule, (2) a reaction between the light denatured molecule and water which may be similar to heat denaturation but occurs at a lower temperature, and (3), the flocculation of the denatured molecules to form a coagulum. The li...
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The interaction of bovine serum albumin ( BSA) and egg albumin with water solublephthalocyanine, cobalt (ΙΙ) 4, 4′ , 4′′, 4′′′- tetrasulfophthalocyanine ( CoTSPc) , has been studiedby the UV- Vis method at pH 7.0 and five different temperatures 20, 25, 30, 35 and 40°C. Theformation constants have been elucidated by using spectrophotometric titration and computerSQUAD program data refinement. Th...
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In the course of studies of the effect of heat on the proteins of human serum it was observed that, at pH 7.4, minute amounts of sodium iodoacetate completely prevented thermal coagulation, while traces of mercaptans markedly enhanced the coagulation. The present paper is an analysis of these observations. The thermal coagulation of a protein, such as egg albumin, has been postulated (1) to con...
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Van der Scheer and associates (l), using the electrophoretic procedure, demonstrated t,he formation of a colloidal component C in normal horse serum that ha.d previously been heated to 65”. As Beilinsson (2) and others (3) had shown that the coagulat,ion of egg albumin by heat could be prevented by treating the albumin solution with sugars and sugar alcohols, it was thought that a similar treat...
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