Effects of Sugars on the Cross-Linking Formation and Phase Separation of High-Pressure Induced Gel of Whey Protein from Bovine Milk
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概要
- 論文の詳細を見る
The effects of sugars (xylose, arabinose, fucose, fructose, galactose, glucose, sorbitol, maltose, sucrose, and lactose; 0–20% w/v) on the properties of the pressure-induced gel from a whey protein isolate (20%, 800 MPa, 30 °C, 10 min) were studied. All the sugars decreased the hardness, breaking stress and water-holding capacity of the gel at the same concentration of 55.5 mM. Increasing the sugar content changed the microstructure of the gel from a honeycomb-like structure to a stranded structure, while the strand thickness was progressively reduced. These results suggest that sugars decreased the degree of intermolecular S–S bonding of proteins and non-covalent interaction, and restrained the phase separation during gelation under high pressure.
- 社団法人 日本農芸化学会の論文
- 2006-03-23
著者
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Azuma Norihiro
Department of Bioproductive Science, Faculty of Agriculture, Utsunomiya University
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He Jin-song
Department Of Applied Biochemistry Utsunomiya University
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Azuma Norihiro
Department Of Agricultural Chemistry The University Of Tokyo
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Azuma Norihiro
Department Of Applied Biochemistry Utsunomiya University
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KANNO Choemon
Department of Animal Science, Utsunomiya University
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HAGIWARA Toshio
Department of Applied Biochemistry, Utsunomiya University
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Hagiwara Toshio
Department Of Applied Biochemistry Utsunomiya University
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Kanno Choemon
Department Of Animal Science Utsunomiya University
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Kanno Choemon
Department Of Applied Biochemistry Utsunomiya University
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