CSBE-SCGAB

Conformation analysis of egg white under thermal gelation and determination of protein secondary structures using Raman Spectroscopy

Authors: W. Wang and J. Paliwal
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
Technical field: Bioprocess Systems Engineering
Conference name: CSBE/SCGAB 2011 Annual Conference, Inn at the Forks, Winnipeg, Mb. 10-13 July 2011
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
Publisher: Canadian Society for Bioengineering
Date: 2011-07
Publication type:
  • Conference Proceeding
Type: Text.Article
Format: PDF
Identifier: CSBE11115
Coverage: Canada
Language 1: en
Rights: Canadian Society for Bioengineering
Located in: AGM Winnipeg 2011

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