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김기성,송인상,강통삼,민병용,서기봉,송계원 ( K . S . Kim,I . S . Song,T . S . Kang,B . Y . Min,K . B . Suh,K . W . Song ) 한국축산학회 1982 한국축산학회지 Vol.24 No.6
This experiment was carried out to establish effective egg powder preparing method by studying the denaturation of egg protein and changes of functional properties of egg powder at different predrying pH levels. The results obtained were summarized as follow; 1. As the predrying pH rises, whipping quality, whipping stability and heat coagulation capacity of egg white powder were enhanced, so also were the emulsion capacity and emulsion stability of egg yolk powder. 2. On DEAE-Cellulose column chromatography, egg white protein was fractionated into five peaks. And on the acrylamide gel electrophoresis egg white protein was separated into eleven bands and globulin protein was sensitive to the low predrying pH.