TY - JOUR
T1 - Investigations of Pressure and Temperature Effects on Gelation Process of Egg White by Time-Resolved Turbidimetric Measurements
AU - Kanaya, Haruichi
AU - Hara, Kazuhiro
AU - Nakamura, Atsushi
AU - Hiramatsu, Nobuyasu
AU - Matsushige, Kazumi
PY - 1994/5
Y1 - 1994/5
N2 - Dynamical properties of the gelation process of egg white under simultaneous pressure and heat treatments were investigated by measuring the transmitted light spectra. It was found that pressures up to 180 MPa can suppress the heat-induced gelation. In a pressure-jump experiment, the transmitted light intensity rapidly increased on the application of pressure, then decreased gradually, which indicates that dissociation of the protein clusters occurs before polymerization.
AB - Dynamical properties of the gelation process of egg white under simultaneous pressure and heat treatments were investigated by measuring the transmitted light spectra. It was found that pressures up to 180 MPa can suppress the heat-induced gelation. In a pressure-jump experiment, the transmitted light intensity rapidly increased on the application of pressure, then decreased gradually, which indicates that dissociation of the protein clusters occurs before polymerization.
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U2 - 10.1143/JJAP.33.2817
DO - 10.1143/JJAP.33.2817
M3 - Article
AN - SCOPUS:0028423999
SN - 0021-4922
VL - 33
JO - Japanese Journal of Applied Physics, Part 1: Regular Papers & Short Notes
JF - Japanese Journal of Applied Physics, Part 1: Regular Papers & Short Notes
IS - 5R
ER -