Ovomucoid rendered insoluble by heating with wheat gluten but not with milk casein

The effect of wheat gluten, soybean protein and milk casein on the heat-induced insolubilization of egg white ovomucoid was investigated by using ELISA inhibition and immunoblotting analyses, Heat treatment at 180 degrees C for 10 min of egg white mixed with wheat gluten specifically accelerated the heat-induced change in ovomucoid, Such an effect was weakly brought about by soybean protein, but not by casein.