Factors Contributing to the Heat-induced Aggregation of Ovalbumin

Factors contributing to the heat-induced aggregation of ovalbumin were studied. The first half of this work was about the aggregation behavior of heat-denatured ovalbumin, and the last half, about the heat-induced aggregation of ovalbumin solution. Factors studied in both experiments were protein concentration, pH, addition of salts and succinylation of amino groups. From the results of the two experiments, it was concluded that the main factor contributing to the heat-induced aggregation of ovalbumin was the degree of electrostatic repulsion on the packing of the denatured protein molecules.