Authors: W. Wang and J. Paliwal
Identifier: CSBE11115
Download file: https://library.csbe-scgab.ca/docs/meetings/2011/CSBE11115.pdf
Published in: CSBE-SCGAB Technical Conferences » AGM Winnipeg 2011

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Description: Egg white, which is predominantly protein, is widely utilized in foods for its high nutrient value and functional properties. Thermal denaturation and coagulation process of egg white is accompanied by conformational changes of protein structures. The gelation process reflects a change in the secondary structure of the protein molecules. Raman spectroscopy is used to study the heat induced gelation process by predicting the change in the secondary structure of protein indicated by formation of intermolecular ?-sheet in the amide-I and amide-III region. Whole egg white samples were heated up to a temperature of 100

Keywords: Raman spectroscopy, egg white, protein, secondary structure, thermal denaturation
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Citation: W. Wang and J. Paliwal. 2013. Conformation analysis of egg white under thermal gelation and determination of protein secondary structures using Raman Spectroscopy. CSBE/SCGAB 2011 Annual Conference, Inn at the Forks, Winnipeg, Mb. 10-13 July 2011
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Date: juil-11
Technical field: Bioprocess Systems Engineering
Conference name: CSBE/SCGAB 2011 Annual Conference, Inn at the Forks, Winnipeg, Mb. 10-13 July 2011
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Type: Text.Article
Format: PDF
Publication type: Conference Proceeding
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Coverage: Canada
Language 1: en
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Rights: Canadian Society for Bioengineering
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Conformation analysis of egg white under thermal gelation and determination of protein secondary structures using Raman Spectroscopy