Heat Induced Changes in Sulphydryl Levels in Egg White

Beveridge, T.; Arntfield, Susan D.

doi:10.1016/s0315-5463(79)73130-0

Cited by 41 publications

(35 citation statements)

References 12 publications

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“…Heating and/or altering the pH of dispersion also enhances the protein solubility and affects the film properties [3,[7][8][9]. Alkaline conditions contribute to protein denaturation by promoting reduction of intermolecular and intramolecular S-S bonds [10,11]. According to Gennadios et al [7], wheat gluten films can be cast from film-forming solutions below or above the isoelectric point, but alkaline conditions resulted in stronger films.…”

Section: Introductionmentioning

confidence: 99%

Mechanical and Biochemical Characterisation of Wheat Gluten Films as a Function of pH and Co-solvent

Kayserilioğlu

Stevels²,

Mulder³

et al. 2001

Starch/Stärke

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Mechanical and Biochemical Characterisation of Wheat Gluten Films as a Function of pH and Co-solvent*Dispersions of wheat gluten were prepared at different pHs (4, 6 and 11) in the presence or absence of ethanol. Films were obtained after casting suspensions followed by evaporation of the solvent. Films prepared at pH 11 were significantly stronger than the films prepared at pH 4 and 6 with tensile strengths of approximately 7 vs. 2 MPa. With increasing strength, the elongation at break was moderately reduced from approximately 300% to 190%. No significant variations of water vapour transfer rate properties were observed among the films. The solubility of gluten films in aqueous and 1.5% sodium dodecyl sulfate (SDS) solution decreased with increasing pH of films. Tricine sodium dodecyl sulfate-polyacrylamide gel (SDS-PAGE) patterns of wheat gluten and film showed the formation of high molecular weight fractions. The amount of free amino groups in the wheat gluten decreased during film formation. Amino acid analysis showed the presence of lysinoalanine (LAL). All these results indicate the formation of irreversible intermolecular cross-linking upon film formation at pH 11.

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Section: Introductionmentioning

confidence: 99%

Mechanical and Biochemical Characterisation of Wheat Gluten Films as a Function of pH and Co-solvent

Kayserilioğlu

Stevels²,

Mulder³

et al. 2001

Starch/Stärke

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“…Furthermore, knowledge of the metabolism or the biosynthesis of thiolic compounds is directly involved in the quality of food products. Sulfhydryl (SH) groups can play an important role in the rheology [4] of doughs, pasta and bakery products [5,6]. Sulfhydryl compounds play the most important part in terms of sensory perception of beer [7], coffee [8], wines [9], and champagne [10] due to their low threshold values.…”

Section: Introductionmentioning

confidence: 99%

Electrochemical Reduction of Ellman's Reagent: A Novel Selective Detection Protocol for Thiol Compounds

et al. 2007

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Herein we detail a novel approach to the detection of total sulfhydryl thiol species based on an electrochemical adaptation of the classical Ellmans reaction. The ability to electrochemically reduce the nitro moieties of both the parent 5,5-dithiobis(2-nitrobenzoic acid) (DTNB) and the resulting 5-thio-2-nitrobenzoic acid (TNBA) species provides a selective means of detecting thiol compounds. The use of the reductive sweep means that electrode passivation as a result of oxidative electrochemical procedures can be avoided and the selectivity improved through positioning the analytical signal within a region where few interferences reside. The electrochemical protocol enables the detection of the thiols in both acidic and basic media, which the colorimetric method is unable to do.

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“…The concentration of total SH groups in LEW was 68 μM.g dry weight observed by Beveridge et al (1974). In the LWE, a total amount of SH groups of 47.7 μM.g In LEW, buried SH groups also decreased slightly due to UV-C treatments likely due to a certain protein unfolding and the subsequent increase in exposed SH groups.…”

Section: Uv-effects On Proteins: Protein Oxidationmentioning

confidence: 84%

“…The concentration of sulfhydryl (SH) groups of the egg fractions was determined using Ellman's reagent (5,5-dithiobis (2-nitrobenzoic acid), DTNB) following the method described by Van der Plancken et al (2005) adapted from Beveridge et al (1974).…”

Section: Protein Oxidation: Sulfhydryl Contentmentioning

confidence: 99%

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Study of short-wave ultraviolet treatments (UV-C) as a non-thermal preservation process for liquid egg products

Souza¹

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Heat Induced Changes in Sulphydryl Levels in Egg White

Cited by 41 publications

References 12 publications

Mechanical and Biochemical Characterisation of Wheat Gluten Films as a Function of pH and Co-solvent

Mechanical and Biochemical Characterisation of Wheat Gluten Films as a Function of pH and Co-solvent

Electrochemical Reduction of Ellman's Reagent: A Novel Selective Detection Protocol for Thiol Compounds

Study of short-wave ultraviolet treatments (UV-C) as a non-thermal preservation process for liquid egg products

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