Show pageOld revisionsBacklinksBack to top You've loaded an old revision of the document! If you save it, you will create a new version with this data. Media Files | **Proteins** | **Denaturation temperature (°C)** | | **From the egg white** || | Ovotransferrine | 61 | | Ovomucoïde | 70 | | Lysozyme | 75 | | Ovalbumine | 84,5 | | Globuline | 92,5 | | **From the yolk** || | LDL | 70 | | HDL | 72 | | Alpha livetine | 70 | | Beta livetine | 80 | | Gamma livetine | 62 | | Phosvitine | > 140 | | Yolk | 65-70 (because of LDL) | (Table 3. in "Molecular gastronomy: a scientific look to cooking", Hervé This) Please fill all the letters into the box to prove you're human. Please keep this field empty: SavePreviewCancel Edit summary Note: By editing this page you agree to license your content under the following license: CC Attribution-Share Alike 4.0 International cooking_eggs.1229962403.txt.gz Last modified: 2008-12-22 16:13by nik