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

研究成果: ジャーナルへの寄稿記事

1 引用 (Scopus)

抄録

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.

元の言語英語
ページ数1
ジャーナルJapanese Journal of Applied Physics
33
発行部数5R
DOI
出版物ステータス出版済み - 1 1 1994
外部発表Yes

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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)

これを引用

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.

:: Japanese Journal of Applied Physics, 巻 33, 番号 5R, 01.01.1994.

研究成果: ジャーナルへの寄稿記事

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