Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white.
Research
RF Safe Research Library
Jan 1, 2017
This laboratory study assessed how pH, temperature, and pulsed electric fields (PEF) affect turbidity and protein aggregation in ovomucin-depleted egg white solutions. Heating to 60°C for 10 minutes produced marked aggregation at several pH levels, while PEF caused some aggregation only at pH 5 and 7 under the…