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Ovomucoid rendered insoluble by heating with wheat gluten but not with milk casein
Y Kato1, H Watanabe, T Matsuda
1Department of Clinical Nutrition, Kawasaki University of Medical Welfare, Japan. kato@mw.kawasaki-m.ac.jp
Bioscience, Biotechnology, and Biochemistry
|April 15, 2000
Abstract:
The effect of wheat gluten, soybean protein and milk casein on the heat-induced in solubilization of egg white ovomucoid was investigated by using ELISA inhibition and immunoblotting analysis. Heat treatment at 180 degree C for 10 min of egg white mixed with wheat gluten specifically accelerated the heat-induced change in ovomucoid. Such an effect was weakly brought about by soybean protein, but not by casein.