2017
DOI: 10.1088/1742-6596/950/4/042008
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HHP treatment of liquid egg at 200-350 MPa

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Cited by 5 publications
(2 citation statements)
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“…However, at pH 7.5, the peak of lysozyme was overlayed by ovotransferrin one ( Figure 5 A), maybe due to co-aggregation and heteroprotein formation between ovotransferrin and lysozyme as suggested by Wei [ 28 ] and Iwashita [ 27 ]. Many studies performed on liquid egg white around neutral pH indeed mention two main denaturation peaks around 65 and 80 °C attributed to ovotransferrin and ovalbumin, respectively [ 63 , 64 , 65 ]. For the PPI-EW mixtures, Td3 resulted from the superimposition of ovalbumin and vicilin peaks, which could also overlay the peak of lysozyme at pH 9.0.…”
Section: Resultsmentioning
confidence: 99%
“…However, at pH 7.5, the peak of lysozyme was overlayed by ovotransferrin one ( Figure 5 A), maybe due to co-aggregation and heteroprotein formation between ovotransferrin and lysozyme as suggested by Wei [ 28 ] and Iwashita [ 27 ]. Many studies performed on liquid egg white around neutral pH indeed mention two main denaturation peaks around 65 and 80 °C attributed to ovotransferrin and ovalbumin, respectively [ 63 , 64 , 65 ]. For the PPI-EW mixtures, Td3 resulted from the superimposition of ovalbumin and vicilin peaks, which could also overlay the peak of lysozyme at pH 9.0.…”
Section: Resultsmentioning
confidence: 99%
“…The effect of microbiological inactivation on egg products by HHP was reported in a study that showed the low-pressure ranges are used to reduce the microbial load of liquid eggs by 3 log. The study concludes that increased pressure may increase the effectiveness of the treatment and thus lead to the processing of microbiologically safe products [57].…”
Section: High Hydrostatic Pressurementioning
confidence: 93%