Ovalbumin and ovotransferrin in hen egg white are the principal matters in forming of the gelatin, inherent factor and extrinsic factor are important for egg white gelatin.
鸡蛋蛋白中的卵白蛋白和卵转铁蛋白是参与蛋白凝胶形成的主要物质，内在因素和外在因素对蛋白凝胶性状产生重要影响。
Ovalbumin, which is the chief ingredient of egg white, and casein, the major protein in milk, are two common examples.
卵清蛋白(卵白的主要成分)和酪素(牛奶中主要的蛋白质)是两个普通的例子。
Ovalbumin, which is the chief ingredient of egg white, and casein, the major protein in milk, are two common examples.
卵清蛋白(卵白的主要成分)和酪素(牛奶中主要的蛋白质)是两个普通的例子。
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