Simultaneous time-resolved measurements of weight and small-angle x-ray scattering of heat- and pressure-treated egg white during gel-to-glasslike transition

Haruichi Kanaya, Kazuhiro Hara, Eisei Takushi, Kaznmi Matsushige

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

Time-resolved measurements of weight and the small-angle X-ray scattering (SAXS) profiles of heat- and pressure-treated egg white during the gel-to-glasslike transition were performed simultaneously. Although the weight decreased with time in both types of egg whites, the Guinier radii calculated from the SAXS profiles showed quite different tendencies; in the heat-treated gel, it decreased considerably with time, but that of the pressure- treated one remained almost constant. These results indicate that the denaturation procedure considerably influences the gel structure and their semimicroscopic properties during the transition.

Original languageEnglish
Pages (from-to)1439-1440
Number of pages2
JournalJapanese Journal of Applied Physics
Volume32
Issue number10 A
DOIs
Publication statusPublished - Jan 1 1993

Fingerprint

eggs
x ray scattering
Time measurement
Gels
time measurement
gels
Scattering
X ray scattering
X rays
heat
Denaturation
biopolymer denaturation
profiles
scattering
tendencies
x rays
radii
Hot Temperature

All Science Journal Classification (ASJC) codes

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

Cite this

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author = "Haruichi Kanaya and Kazuhiro Hara and Eisei Takushi and Kaznmi Matsushige",
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T1 - Simultaneous time-resolved measurements of weight and small-angle x-ray scattering of heat- and pressure-treated egg white during gel-to-glasslike transition

AU - Kanaya, Haruichi

AU - Hara, Kazuhiro

AU - Takushi, Eisei

AU - Matsushige, Kaznmi

PY - 1993/1/1

Y1 - 1993/1/1

N2 - Time-resolved measurements of weight and the small-angle X-ray scattering (SAXS) profiles of heat- and pressure-treated egg white during the gel-to-glasslike transition were performed simultaneously. Although the weight decreased with time in both types of egg whites, the Guinier radii calculated from the SAXS profiles showed quite different tendencies; in the heat-treated gel, it decreased considerably with time, but that of the pressure- treated one remained almost constant. These results indicate that the denaturation procedure considerably influences the gel structure and their semimicroscopic properties during the transition.

AB - Time-resolved measurements of weight and the small-angle X-ray scattering (SAXS) profiles of heat- and pressure-treated egg white during the gel-to-glasslike transition were performed simultaneously. Although the weight decreased with time in both types of egg whites, the Guinier radii calculated from the SAXS profiles showed quite different tendencies; in the heat-treated gel, it decreased considerably with time, but that of the pressure- treated one remained almost constant. These results indicate that the denaturation procedure considerably influences the gel structure and their semimicroscopic properties during the transition.

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