Presentation Information
[P084]Effect of NaCl addition on the dry-heat induced denaturation behavior of egg white proteins
*Misato Horai1, Shota Koyama2, Atsushi Okubo2, Manami Ichikawa2, Daisuke Kodama3, Akihiro Handa4,2, Yoshimasa Tsujii2 (1. Dept. Agric. Chem., Grad. Sch., Tokyo Univ. Agric., 2. Dept. Agric. Chem., Fac. Appl. Biosci., Tokyo Univ. Agric., 3. Kewpie Co., 4. Tokyo Denki Univ.)
Keywords:
egg white,dry-heating,NaCl,gel,denaturation
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