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J-GLOBAL ID：200902123972867981   Reference number：02A0022587

Thermostabilization of Ovalbumin in a Developing Egg by an Alkalinity-regulated, Two-step Process.

有精卵におけるOvalbuminのpH依存的二段階過程による熱安定化

Author (4)： HATTA H (Kyoto Women’s Univ., Kyoto, JPN) ,  NOMURA M (Kyoto Women’s Univ., Kyoto, JPN) ,  TAKAHASHI N (Kyoto Univ., Kyoto, JPN) ,  HIROSE M (Kyoto Univ., Kyoto, JPN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 65  Issue： 9  Page： 2021-2027  Publication year： Sep. 23, 2001 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *egg albumin ,...

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JST classification (2)： Development(=generation)and differentiation  (EJ16020W) ,  Biological function  (EB03040U)

Reference (22)：

• 1) Nguyen, L.T.H. and Smith, M.B., S-ovalbumin in eggs-a review. CSIRO Food Res. Q., 44, 44-48 (1984).
• 2) Donovan, J.W., Mapes, C.J., Davis, J.G., and Garibaldi, J.A., A differential scanning calorimetric study of the stability of egg white to heat denaturation. J. Sci. Food Agric., 26, 78-83 (1975).
• 3) Donovan, J.W. and Mapes, C.J., A differential scanning calorimetric study of conversion of ovalbumin to S-ovalbumin in eggs. J. Sci. Food Agric., 27, 197-204 (1976).
• 4) Smith, M.B. and Back, J.F., Studies on ovalbumin II. The formation and properties of S-ovalbumin, a more stable form of ovalbumin. Aust. J. Biol. Sci., 18, 365-377 (1965).
• 5) Nakamura, R., Takemori, J., and Shitamori, S., Liberation of carboxyl groups on conversion of ovalbumin to S-ovalbumin. Agric. Biol. Chem., 45, 1653-1659 (1981).

Terms in the title (4)： 卵 ,  pH ,  二段階過程 ,  熱安定化