Effect of egg white, eggshell membrane and pea peptide addition on the dry heat denaturation behavior of egg white protein

Misato Horai

Presentation information

Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[3Ja] Processing, Manufacturing technology

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room J (2F N207)

Chair:Makoto Shimoyamada

11:15 AM - 11:30 AM

[3Ja-10] Effect of egg white, eggshell membrane and pea peptide addition on the dry heat denaturation behavior of egg white protein

*Misato Horai¹, Shota Koyama², Daisuke Kodama³, Akihiro Handa^4,5, Yoshimasa Tsujii² (1. Dept. Agric. Chem., Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., 2. Dept. Agric. Chem., Fac. Appl. Biosci. Tokyo Univ. Agric., 3. Kewpie Co., 4. Tokyo Denki Univ., 5. Tokyo Univ. Agric.)

Keywords:egg white, dry-heat, protein hydrolysate, gel, denaturation

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