Time-resolved turbidimetric measurements during gelation process of egg white under high pressure

Haruichi Kanaya, Kazuhiro Hara, Atsushi Nakamura, Nobuyasu Hiramatsu

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

Abstract

Dynamical properties of egg white during the gelation process in some pressure and temperature range (from 0.1 MPa to 250 MPa and from 25°C to 65°C, respectively) were investigated by measuring the time-resolved transmitted light spectra. The transmitted light spectra changed drastically by applying pressure and/or temperature. It was found that application of pressure up to 180 MPa can suppress the heat-induced gelation. In a pressure-jump experiment, the transmitted light intensity increased rapidly on application of pressure, and then decreased gradually, which can be explained by a simple light-scattering mechanism.

Original languageEnglish
Pages (from-to)343-346
Number of pages4
JournalProgress in Biotechnology
Volume13
Issue numberC
DOIs
Publication statusPublished - Dec 1 1996

All Science Journal Classification (ASJC) codes

  • Biotechnology

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