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| | Gelation Properties of Albumen Proteins, Singly and in Combination |
 | | Therefore, in combinations of lysozyme, globulins, and ovalbumin with conalbumin, denaturation was apparent at 58.3, 57.8, and 58.1 C, respectively. |
 | | Ovalbumin coagulation temperature ranged from 71.5 to 71.0 C. Aggregation of the polypeptides proceeded with a modest drop of.5 C in temperature. |
 | | The binary mixtures of lysozyme, globulins, ovomucoid, conalbumin, and ovalbumin had significant effects on coagulation temperature, gel strength, and percentage drainage of the coagulums (Table 2). |
| albumen.stanford.edu /library/c20/johnson1981.html (3530 words) |
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