Albumen protein and functional properties of gelation and foaming

Authors

  • Ana Cláudia Carraro Alleoni

DOI:

https://doi.org/10.1590/S0103-90162006000300013

Keywords:

ovalbumin, coagulation, gel, denaturation

Abstract

Hen eggwhite proteins have been extensively utilized as ingredients in food processing because of their unique functional properties, such as gelling and foaming. This work reviews the molecular basis of the eggwhite proteins targeting the development of these functional properties during processing.

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Published

2006-06-01

Issue

Vol. 63 No. 3 (2006)

Section

Review

License

All content of the journal, except where identified, is licensed under a Creative Common attribution-type BY-NC.

How to Cite

Albumen protein and functional properties of gelation and foaming . (2006). Scientia Agricola, 63(3), 291-298. https://doi.org/10.1590/S0103-90162006000300013