Investigations of Pressure and Temperature Effects on Gelation Process of Egg White by Time-Resolved Turbidimetric Measurements

Haruichi Kanaya, Kazuhiro Hara, Atsushi Nakamura, Nobuyasu Hiramatsu, Kazumi Matsushige

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

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.

Original languageEnglish
Number of pages1
JournalJapanese Journal of Applied Physics
Volume33
Issue number5R
DOIs
Publication statusPublished - Jan 1 1994
Externally publishedYes

Fingerprint

Pressure effects
eggs
gelation
Gelation
pressure effects
Thermal effects
temperature effects
luminous intensity
heat treatment
polymerization
Heat treatment
Polymerization
dissociation
proteins
Proteins
heat
Experiments

All Science Journal Classification (ASJC) codes

  • Engineering(all)
  • Physics and Astronomy(all)

Cite this

Investigations of Pressure and Temperature Effects on Gelation Process of Egg White by Time-Resolved Turbidimetric Measurements. / Kanaya, Haruichi; Hara, Kazuhiro; Nakamura, Atsushi; Hiramatsu, Nobuyasu; Matsushige, Kazumi.

In: Japanese Journal of Applied Physics, Vol. 33, No. 5R, 01.01.1994.

Research output: Contribution to journalArticle

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