Differences
This shows you the differences between two versions of the page.
Next revisionBoth sides next revision | |||
cooking_eggs [2008-12-22 16:11] – created nik | cooking_eggs [2008-12-22 16:12] – nik | ||
---|---|---|---|
Line 1: | Line 1: | ||
| **Proteins** | **Denaturation temperature (°C)** | | | **Proteins** | **Denaturation temperature (°C)** | | ||
- | | **From egg white** || | + | | **From |
- | | Ovotransferrine | 61 | | + | | Ovotransferrine | 61 | |
- | | Ovomucoïde | 70 | | + | | Ovomucoïde | 70 | |
- | | Lysozyme | 75 | | + | | Lysozyme | 75 | |
- | | Ovalbumine | 84,5 | | + | | Ovalbumine | 84,5 | |
- | | Globuline | 92,5 | | + | | Globuline | 92,5 | |
| **From the yolk** || | | **From the yolk** || | ||
- | | LDL | 70 | | + | | LDL | 70 | |
- | | HDL | 72 | | + | | HDL | 72 | |
- | | Alpha livetine | 70 | | + | | Alpha livetine | 70 | |
- | | Beta livetine | 80 | | + | | Beta livetine | 80 | |
- | | Gamma livetine | 62 | | + | | Gamma livetine | 62 | |
- | | Phosvitine | > 140 | | + | | Phosvitine | > 140 | |
| Yolk | 65-70 (because of LDL) | | | Yolk | 65-70 (because of LDL) | | ||