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Retrospective eses and Dissertations Iowa State University Capstones, eses and Dissertations 1944 Denaturation of egg proteins. I, Effect of heat treatments on viscosity of liquid egg products Soledad Ramos Payawal Iowa State College Follow this and additional works at: hps://lib.dr.iastate.edu/rtd Part of the Agriculture Commons , Bioresource and Agricultural Engineering Commons , and the Food Science Commons is Dissertation is brought to you for free and open access by the Iowa State University Capstones, eses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective eses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Recommended Citation Payawal, Soledad Ramos, "Denaturation of egg proteins. I, Effect of heat treatments on viscosity of liquid egg products " (1944). Retrospective eses and Dissertations. 12840. hps://lib.dr.iastate.edu/rtd/12840
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Page 1: Denaturation of egg proteins. I, Effect of heat treatments ...

Retrospective Theses and Dissertations Iowa State University Capstones, Theses andDissertations

1944

Denaturation of egg proteins. I, Effect of heattreatments on viscosity of liquid egg productsSoledad Ramos PayawalIowa State College

Follow this and additional works at: https://lib.dr.iastate.edu/rtd

Part of the Agriculture Commons, Bioresource and Agricultural Engineering Commons, and theFood Science Commons

This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State UniversityDigital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State UniversityDigital Repository. For more information, please contact [email protected].

Recommended CitationPayawal, Soledad Ramos, "Denaturation of egg proteins. I, Effect of heat treatments on viscosity of liquid egg products " (1944).Retrospective Theses and Dissertations. 12840.https://lib.dr.iastate.edu/rtd/12840

Page 2: Denaturation of egg proteins. I, Effect of heat treatments ...

NOTE TO USERS

This reproduction is the best copy available.

UMI

Page 3: Denaturation of egg proteins. I, Effect of heat treatments ...
Page 4: Denaturation of egg proteins. I, Effect of heat treatments ...

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Signature was redacted for privacy.

Signature was redacted for privacy.

Page 5: Denaturation of egg proteins. I, Effect of heat treatments ...

UMI Number: DP11902

INFORMATION TO USERS

The quality of this reproduction is dependent upon the quality of the copy

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photographs, print bleed-through, substandard margins, and improper

alignment can adversely affect reproduction.

In the unlikely event that the author did not send a complete manuscript

and there are missing pages, these will be noted. Also, if unauthorized

copyright material had to be removed, a note will indicate the deletion.

UMI UMI Microform DP11902

Copyright 2005 by ProQuest Information and Learning Company.

All rights reserved. This microform edition is protected against

unauthorized copying under Title 17, United States Code.

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Page 6: Denaturation of egg proteins. I, Effect of heat treatments ...

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Page 10: Denaturation of egg proteins. I, Effect of heat treatments ...

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Page 17: Denaturation of egg proteins. I, Effect of heat treatments ...

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Page 18: Denaturation of egg proteins. I, Effect of heat treatments ...

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Page 19: Denaturation of egg proteins. I, Effect of heat treatments ...

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Page 24: Denaturation of egg proteins. I, Effect of heat treatments ...

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Page 30: Denaturation of egg proteins. I, Effect of heat treatments ...

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«t4i a»m & *«tim st«itl«i ifwiifio » li<mti{iait«

mvM,9B m %hm mtltmaf bitefl#r #f li<|«id pr9iw« « are

mim «0 fts to "be mirn ta #it«mia» t@ itet ia vaet em

« i f w i t h o u t BMmtmAt tmesMmmi j«>< «r>ti«8 mt dfss la

«©»l»*y. If th« ohJ««tiiw tsi prdtoifct tfc® far t @#

stotirizatioa, aad hM9»» mt tt« #t»i » tif»» it t# «%vi®wi

the ttltiBHit® S^i&gm mt Ite p*9iwit ndl b« thif «e«iraM!r« ViU tie®

firottet --•iHrr® it» .pti «i» im m i€fiftt«BEtl|' a« tfeu*

aew urtil. fr«iN .ixg Utet flMror omMx

^•m'tmmmimf 'Wmtm «r# 'mmt «f jpn I'«wi m inmrk wijr 'W

%• MKi9 e» eff««t «f @«rl»iii sidMrt»»SM:

Page 82: Denaturation of egg proteins. I, Effect of heat treatments ...

-f#.

m tlMi 'fftii* mt &•»%. mt ItfoM viib^fftimeNNi my %m

'mm ttti la m- weM- mm& «« ur« Ib&t «|I|

"wmrviaa 'eebwffl*# of i tostesab - ire "Mm &t

te*tarftm'€»f' i« it p»8«ibl« p oag of i«li 'tte -of &tm$»i«fei»

\st %!(# »isfll.%s«a of #i[s*%ftis '-ti i ttiiiws «*»** ttes «»»-w afe wi.®!**,! neani

wii^mlmAt-

Wwm, %tt»t «l«gi0»l 'in i«, «. <m«yi< «bl'» iw»»i6 of veric ''mm.

1« 1m« ft«m %»» 'wms imm^i^^m 1 '

tma mte«.toff«.

an «t%ihft 'te. imlmt# ftbibig:t «f «m« &wa«t lpi%to» itmwjts

m)i>« :mai. 'himi hmm 'dmbitmii-i» tb« maOmm f9r&#i« isf hm^im

|>o8«ible «%' 'iiffwrti t«i||9i«t«r®s.». tendTw® %lto #aa«ft

pur%i6«te*t|F -it^m Ito »f .# ean rtt%«

a&g] imw ^mm a rnmMmiemihlm mmw et «lib«r iaslai »&|r bimi

1)« iftffe«la^;'««. »«Pieiiw iki#!wrte» «f ' st p lil«fe. lawwrir* .tf th# i*r«Mifet| * ;

•bi®« ti ©f ftjBgr value m all, 1% in felt that it It*# Atidri t» tfc«

dmrisdd for 'Mstttfs'lsatioa'* &t ki t triMiaMeS*

itt tlia ssb*>tii} f imji'lrftiig t(mep<9 iliase# bmptisite of 'l bii manotls ttt t »'

'€tts «t tmpn>&tur«« f r -wiriag' frnA^m -of tte« 1te«« m*-'

'WBt p>^rM« of kwtrt oo«ii.'d !»• fe-IIoiKii

at tb» diff«ri « «<« zt &• tltot wmj !«&«% m^me%

^9 stimolas for #f v^«a« mg^e^m «f p^Iiw

w$H %• of 'irmSwi' tmS, ptmmmm memmem «AilB»*

Page 83: Denaturation of egg proteins. I, Effect of heat treatments ...

•?s"

•iw'rI'P fWV.WilJUF

'wids#' fl'ff'h'i-t'tt tww (!myt.oyodl f •§

.|j«f@'inmii tmriatioa af m»x8«i«ki wrtwrtaklji., f llnnrtjig. •meamim$,wm

my hm

%* Vi»s®8ity it » -taif® m -UNi mtm

mi maA of Itf «li p><»teet» %m foII«iNNl

irlmim ioally.

2* fNsnfttfxratioa #f proi s i» ft of !&• .t«qMira

tar* mi lumtl£ig «

t« Liquid egg mm %»« priiwits «ai

tisHi tMt is imt <wi#li mi

• wWT '9|ni«otni p a -inimm m,w

r«t«8« mt %mmp tm 4 mM- f&r

than for ymthm- iem t&w itel* wm tmsM.

%» if®-* S«%,l tmr *Mt*, ii®<» it.S%. f ««A im j®lk# it»S® •

f®%.»

Page 84: Denaturation of egg proteins. I, Effect of heat treatments ...

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Page 85: Denaturation of egg proteins. I, Effect of heat treatments ...

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Page 86: Denaturation of egg proteins. I, Effect of heat treatments ...

»fs-

©'If®

Amm, Mm. tm mA WUnH ,, Am 1« of ea& %lui tisoosity si* fz 'ma iipiitami* ' #• '0<n» lagmioi* ii' l.'«>iso« 19SZ,

Zm «. 6 %i*ia n ioiml «ai «3ea«t«risti®8 a# fifei "p «tat« jte i«fciri.ii,g ®* Lm A,, ii» ©f i-,M»i» ^Ms «uaA iai ff • 0kBal.m G» &m4«

S« W* '%-0 M^ULnsm, .i« aad E» 1 Z»my Mm «f 'iimtttia'ation :&i»l the strue gr#- imniA glstmlSB** sidaimb ft l i.

4« « X«tmir' WBO eemm ISf t ^ §06* • "im*

§• . * Z*^wB: wi •mi.elisrmei ry #f M/ihmmm ta

i« Vil#wr '&• Ai#M«i €e||»M ir€ vi* |f * S3f->399. . mm @««* ]te« ifii.

f • 'iferiMr# B* A* Tho #f w«%«r £«.%« ef hm% iwaktwatioa @if S» §m« Mxptiolm Ifttl-M# ItSS.

@* 'lterr» #f rimmmf * i« t?S« tmSmg WLMmS,0 -usefaifi 'lwl-s«r«ib3r '%•«•• 1 1.

f« #* Mm mad. 'ii¥»«rmtl^»: «» tito mmm mA i«8' «iNiMai J« iai* lit

»«•

3.0* l tnus c. flamity nastioity* | * |*8i|. 9m tmekf, ibOraM^Sill Boi Itjo* IMt*

ii* BtmU# &• Sm. 'Tm oonstl1;«rt iem ot t%Mi sei s sadi ,. f* I<« A».p 'li« &• 0taBi«Etry of the Asdiijo toite fi Srnims t»A Mm: Spriagfi«ld|, Charles #« BaiMMi* IM4*

It* 'i« Swmfttwfttlmi 9f protttiwiM TI* 1%e tuition of tlee tAiiio tai «#Mi# im ifg ii>i1»«ida« Mmhmu J. 24: I5i-i@S* ifii*

Page 87: Denaturation of egg proteins. I, Effect of heat treatments ...

fif**

SS« IrlidMiJl.* §« iHttA 'X* X* 1M«rp'«la%l.#a .ftf iriwseail iMile m. ^st«fi« Ch«s» Ift 4t&»44l« 1M2«

m* mli# 1* s« itmntir&tlfkb*. #»li MimU i« 19SS*

IS* « fiseosity ef solmtioas of wai. #f «&%&«« a^&. S» Biol, 1SS« S9-4i. lit#.

—put-

» Pl3gr»ie»l ftl# 'Ifew f«pk,. Jste •"" iSOSan, Inc. IMf*

I9« 8* «ai 'Sirtim, 6» «l* *him% #f Phi iol* 40 < 404'>430. 1910| III* The InfluaiW# of allaall upon th« roaetien velooity* J. Pi siol. 451 6l»6S» 1912~XSj W» The eoiklltiesw omirolling the a^glizibimtloij. iroteins alrea aoted upon by- water* Hiysiol* 4Sf 261*i9S« I912«1S*

It« €tou« 6* T* and Wu, fttvlies on d nKtevsmttiiii idf protein* Wm Tmrtiaar Gbs«a>Tatioii» on the titmtlon mamm natura?. mS. &«»% <leaatured egg albvsite. Ohiiteee J* Phj^alol* ft 145-154• i$i$*

t#* felmt' nria «!•. imi. iisali f« fro6«lj»« Mi B«f%iyie» as Ions and Dipcilar Iqb«« ff• S0?«S26« MbteM fa%Ii«lb> i2 Sorp* 194S«

21* 'i«: li* Cheraioal oe pectttitt -tit' tfete 9* -1* »&§• #f i g2-SS* IME.

t0* S« aai S^Mdrm# A*, fhe applie&tion ' te @t rwitiffia ««%•• pretelxus.. Cl» li»-« M» t^<€i9«

Idif*

IS* Wmw&tfit: F* D*, Lowe* @* M* aodi %ale, S. K* fbe flow of :ete'ieib |MMl 8 at high asid lotr rateii «f shear* #• feactile Ixi»t* Itt

im.

Mm &emm^0 7ZI* Tieeositir of jw^stiem* #• ItfpitM 131 90-9S* 19421 7III.

Sm A|ftie4 mi « 13 < 210-2SNI* 1942*

IS* Bmi» .Miestt* of Bioehimlcti « 'SM. sA* pp* g@ 2il* Hkm imlbm. Vil sm& Sons,, Ins* 1^@«

Page 88: Denaturation of egg proteins. I, Effect of heat treatments ...

2f# iem.0. fWllif A. ©m fftstetiris&tiou of liquid ifeol# Ph.D ten St&to OolUg«, Jauts, Sii$«

tf« lutsch , Mi.* Wii sib: #f MfttM«« f« iOi« Boll -mA Wmm, 1929 »

2®* • sh® «fpyr8«l »f ©illmstial aol« io»# 4m W^* mmrn m$ mf»

$9» Wmmt, Wm !•, filwi* i.- »• 'iSS • frnmry mg, -ist s ssf* sfs tf. %m»

Wm >• X. ftai Wkm%mt -sffwit' af -¥ttrS«M«ii @f pE t3mM»s« mt hm% MmMmmMm «r •Xbtwla. #« Bi&h

mm*

$im Mi^mm., Mm Mmm: mt rhmlo ,. amtsmlian j. mu § t lfs->17s« ims.

St. lr» ami k&lmmlmr 4mm^§itim tfcif iir#t«iB8« <la fsranm) PnOrt. €!«»• 1601 120*131 • li4t. <«hrigiml W3% •••©i •teartermotwl ia f. A. Sf» Siff ).

Si. JWc«s, f«' I. lay, •• 'i. %f-y©llE #» lidfer. it 81-101. 19St.

34. 1. 00 naA S<M»rs« S. 1. fifteM'S.% •»& la #®ll0i4A| •elirfeiitts. il» Muiol. S-i ifi«*SO0. 1931.

®®* _ . Sh-o 0»IlQi4tol ImMrtm ef ©rgiiai® afteraaelMeali -attiafial#. JCtt lurk, R. 1., M. eiwradatpy @f I irg# M&l9®tti««. ia Wm^stry, I.) 8I-tS. -ftrar lwk» l»te«r0«i«a»» Pal»li8h«p» lae. 1m2.

. m& Wtl%immQU» 1* ¥. l ar»al ftfietiSB tlto of ' • " < 3 , W h t m l * It f«-80* ' l§it.

if. fonits, M. Aa f&r tl» r®l«tl®a %efe»a«tt irisdtisity ©f solution mi. "mtwm of i, ien. Tkjnt&l 9t fW>*fZ§m ift@.

if. lAttff«r, Ite 4« &f«rte«m%ii.l f&tt# t@ tbe retatl&ffiaMf b4«»,. 0tei. l«y. Slf i«l-S8i.

im.

SS. A. S. §. Uto mamMlms' flm #f oolloii&l . atau. I ©«. ley. i$«. Citoidloa) Al4Si i9 f. liSS.

Page 89: Denaturation of egg proteins. I, Effect of heat treatments ...

-n-

v« mi 4* 3,®f «fs»m* itsi.

£«kit« w, 0. xft ini 4mmi(om lm-, «ift {t#ee»l.&ti of jgr&teAm wgi BfrntlAl aliNiijs .iwt kawiptoMs . t o or tm n mHOx m. Wm ]0s imi9him$.ml of glpilso* i aaa* Mt^ 8i tii« issl* . ;

4Mm J«4ifMi« I ofeiAiw muA Ifljo Theoj ©f CollotiSfel latevtor# f• Vmt York* W^wv-mi $msSs. Go. 1924*

4S» %» S»« iiwm, !• S, sni; .iEteiimgNi.« B* A« &» oleetro uer io :M%lli of pPOtiOlSS Igg lAi%Ba im* tihlHU Seo* «2t 258§-Bi a '-is#©*

4Mt* l«o gk|ift» V«. #«:«nl l<enrls, W, @« X*. Tho dmmtmmMjm ¥1ZX. fbs «ff4«its 4«i»tsBrAtioa'm tl® yi«o»»t% of «ol«*i@tt» of owtsilii

fwfeiia*# <7. 2$i 4t#<>4b$. itm*

tmm, l loa Ml jRp» tSf# tfS*t»t, Sew 'forlr* JbIib Wilif oai :Soa«« .&Et* IS4S.

*. P» '®io ItewtMoa of iSMmm 'imm 'ttwftttwa' mttwm fr&baijm* •4* fteto §00* m* t8Si*i». mi* #f. IBLwl , A.. !• %®l»ia 4«Ba-te«fcti©a« ©eM. %riif lM%©r ip®o«lm«

iioi. ft X9S8.

. '• -Sai « pr«%®ia fo:ii£tag «b afoMlia . BoM • . •• awrfeMP-llwpSBtiit Quaste# tft»i»* UNIX..

*®* *Bi *. I.. Sulfl #( l itti iltttlfiAi ipfonf# of frotolaji. • " ~ w u l ^ r o J m t i , ® ! M I w o «bi mraisMW M imA $»§ aai 4s eti%

of ia»©l®tei.o ppol ta la domt fttim i«i la vmmml of dhrafttomti . #. Qm* t tol. If f 427-438. %9m,

'Oai l>» mMwm, «ai p«r%oSa»« frm* !»%« A«*i* ai4» tti 4St-4tf« I9I .

$1. Iform* T* itai of tei*» Sri%. S@i* MmmmP9 * WmA Itmrnw gemtim 3mrA ifSS * S&-40. '

' ^ bgr, *• 1* ifctarml bospabpii.' ,-ril.pwr« rr») If. -MS-SSg, .Xav IffiPk, .i orwt aio .Psfctittawpg., tm, l.94t:.

Page 90: Denaturation of egg proteins. I, Effect of heat treatments ...

SS« Villitt ttM Wtam&m, Vmal y 8« 4 &t mm g9Xa ®mi%&l«dng •£§ ft« iiapirs* i s«* #• Gi m. U» ill ilti. ifio.

§#• lmdNnrg«r* A» la pirot tat I* fib» #eB^GaM«6 of tgi 4m.. Ml I4 »Z4S1. I9St»

9i« ftemmtki, WrnM-m fhm ®f'fr®t#la tmlmvilm* #• ^bmt. Mm, Sit 1S4I-1S44. Iff9.

•®®* > i«wf.,fl 4<ml i«4 prot«ias* """lEiM rlag Brnthm" Qairai* Slel. f t 80-tl. 2MG.

BNaJll.,. !• S. Wm i astwatim wyi fefirolirsis ef. j r teftlas. ~5riE»l«. mm. lis-# ilf-Sgf. 1S3»#

60. v.' aai l tpliei tm. fpm fl-fS* Km l@rie» Jelw Vilif and i@n«« ISI2,

$9* fAimit 1» i» teai '9ft}irlm« il* A* Umi str i sr# ®Jf filbinr* iSRit frc« mtiir* &»• So®. fSt fiS7-21 . 1043.

iO» im 1* Mtwiiim &a ^U9 <ri«eo8ity I* fb« vl.«i«5i%|r of sttsp0asio2i« sai ef rigid «»i8«M ie

ij rtielM* Vwm* B»f, $im* (teatm) MfOt S19-SiO» tSif.

il« Sjyate*, 'ft* '1 ' ftrdNioitts aEw«n«nA> mt tb« «f ml^immrn 4* f^Sm Qimn* Mt IMO.

'» ht bmm viscosity ef •#lia%i«tt8 &»i ^ ie&l """IBwISFiii# f®lywwr»* rf*. Applied 3,1# IMt*

Page 91: Denaturation of egg proteins. I, Effect of heat treatments ...

•si*

Wm miter: utitet' tt' -m^iatrnm mA «@

f" itiMKri f r »i lii# §m^%m imi

ftai im %&• «f rn m

i« *lii« m^mmA .f fwmr' B»II« 'imm tm Immt

&»l«p»»t in the pr@Ufa««Hq lAlIy -aMIwi #f %%»

f» .%!>. 1. w, Slia9, «ni mmismm: Ite lAm. hmm-

'$^wm malmble s aggsstiowi itti -ftiimiittim* itt i®'

mt mppmAm mmA is mOm^aii*