About: Gel Strength of the Native Egg White

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The study examined gel strength of the native egg white as a function of pH and the dry matter content. The egg white samples were isolated from fresh eggs and the eggs in different stages of storage. The gel strength was measured with Texture Analyser of TA-XT2i type. The study has shown that the gel strength increases with rising pH and the content of dry matter. The influence of the egg age is more complicated. The gel strength increases over the first 14 days after egg laying and slowly decreases afterwards. Mathematical dependence of the gel strength was predicted on the basis of the measured data by the method of non-linear regression: gel strength (p/cm2) = exp[0.00674time (days) + 0.289dry matter (%) + 0.1165pH + 1.433]. The study examined gel strength of the native egg white as a function of pH and the dry matter content. The egg white samples were isolated from fresh eggs and the eggs in different stages of storage. The gel strength was measured with Texture Analyser of TA-XT2i type. The study has shown that the gel strength increases with rising pH and the content of dry matter. The influence of the egg age is more complicated. The gel strength increases over the first 14 days after egg laying and slowly decreases afterwards. Mathematical dependence of the gel strength was predicted on the basis of the measured data by the method of non-linear regression: gel strength (p/cm2) = exp[0.00674time (days) + 0.289dry matter (%) + 0.1165pH + 1.433]. (en) Byla sledována závislost pevnosti gelu přírodního vaječného bílku jako funkce pH a sušiny. Bílek byl získán jednak z čerstvých vajec, jednak z vajec skladovaných různou dobu. Pevnost gelu byla měřena analyzátorem textury, typ TA-XT2i. Z výsledků je patrné, že pevnost gelu roste s rostoucí hodnotou pH a obsahem sušiny. Vliv doby skladování je komplikovanější. Pevnost gelu roste prvních 14 dnů po snesení vajec a pak pomalu klesá. Pevnost gelu byla vyjádřena jako matematická závislost nalezená regresí experimentálních dat ve tvaru: pevnost gelu (p/cm2) = exp [0,00674čas (dny) + 0,289sušina (%) + 0.1165*pH + 1,433]. (cs)
Title	Gel Strength of the Native Egg White Gel Strength of the Native Egg White (en) Pevnost gelu nativního vaječného bílku (cs)
skos:prefLabel	Gel Strength of the Native Egg White Gel Strength of the Native Egg White (en) Pevnost gelu nativního vaječného bílku (cs)
skos:notation	RIV/00027022:_____/04:8P007821!RIV08-MZE-00027022
http://linked.open.../vavai/riv/strany	58-66
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(QE1026)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2008
http://linked.open...aciTvurceVysledku	Houška, Milan Strohalm, Jan Landfeld, Aleš Novotná, Pavla Kýhos, Karel
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav potravinářský Praha, v.v.i.
http://linked.open...dnocenehoVysledku	565212
http://linked.open...ai/riv/idVysledku	RIV/00027022:_____/04:8P007821
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	native egg white; gel strength; pH; dry matter; time of storage (en)
http://linked.open.../riv/klicoveSlovo	gel strength native egg white pH time of storage dry matter
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[F264287834BD]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...vavai/riv/projekt	New technology for processing of egg products
http://linked.open...UplatneniVysledku	2004
http://linked.open...v/svazekPeriodika	22
http://linked.open...iv/tvurceVysledku	Houška, Milan Landfeld, Aleš Strohalm, Jan Novotná, Pavla Kýhos, Karel
issn	1212-1800
number of pages	9 (xsd:int)

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