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.
|Journal||Japanese Journal of Applied Physics, Part 2: Letters|
|Publication status||Published - 1993|
Kanaya, H., Hara, K., Takushi, E., & Matsushige, K. (1993). Simultaneous Time-Resolved Measurements of Weight and Small-Angle X-Ray Scattering of Heat- and Pressure-Treated Egg White during Gel-to-Glasslike Transition. Japanese Journal of Applied Physics, Part 2: Letters, 32(10), L1439-L1440. https://jlc.jst.go.jp/DN/JALC/00337591493?from=CiNii