The sulfhydryl content of heat‐induced soluble egg white aggregates gradually decreased in proportion to standing time at room temperature, and the molecular size of the aggregates continued to increase at least 4 days. The progress of soluble egg white aggregates was much inhibited by N‐ethylmaleimide. Soluble egg white aggregates are polymerized through a mechanism involving sulfhydryl‐disulfide interchange and sulfhydryl oxidation during standing.
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Yoshinori Mine (1992) studied this question.
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