Heat-induced Transparent Gel Formation of Bovine Serum Albumin
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概要
- 論文の詳細を見る
The formation of transparent gels by 6% bovine serum albumin (BSA), pH 7. 5, was examined by one- and two-step heating methods. Heating of the BSA solutions at various NaCl concentrations produced transparent gels at 25-50m_M NaCl and transparent sols at 0-20m_M NaCl (one-step heating method). The transparent sol obtained by heating without NaCl was reheated after mixing with various amounts of NaCl (two-step heating method I). The result was almost identical to that obtained by the one-step heating method. However, when the first heating was done with 10m_M NaCl, transparent gels were obtained over a wide range of NaCl concentrations with a second heating (two-step heating method II). Analyses of sols obtained at various NaCl concentrations by gel permeation chromatography and transmission electron microscopy showed the presence of linear polymers in the heated BSA sol (10m_M NaCl) and gel networks formed by the linear polymers (20m_M NaCl). The mechanism of transparent gel formation in BSA may be similar to that in ovalbumin.
- 社団法人日本農芸化学会の論文
- 1993-01-23
著者
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土井 悦四郎
Research Institute For Food Science Kyoto University
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土井 悦四郎
京都大学食糧科学研究所
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Murata Michiyo
Kacho Jr. College
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Tani Fumito
Research Institute for Food Science, Kyoto University
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Doi Etsushiro
Research Institute for Food Science, Kyoto University
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Murata Michiyo
Research Institute for Food Science, Kyoto University
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Higasa Takahiko
Research Institute for Food Science, Kyoto University
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Kitabatake Naofumi
Research Institute for Food Science, Kyoto University
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Kitabatake Naofumi
Research Institute Of Food Science Kyoto University
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Kitabatake Naofumi
Research Institute For Food Science Kyoto University
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Doi Etsushiro
Research Institute For Food Science Kyoto University
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Tani Fumito
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Tani Fumito
Research Institute For Food Science Kyoto University
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Tani F
Institute For Fundamental Research Of Organic Chemistry Kyushu University
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Fumito Tani
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Tani F
Institute For Materials Chemistry And Engineering Kyushu University
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Tani Fumito
Laboratory Of Food And Environmental Sciences Division Of Food Science And Biotechnology Graduate Sc
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Murata M
Nara University Of Education
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Murata Michiyo
Nara University Of Education
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Higasa Takahiko
Research Institute For Food Science Kyoto University
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Tani Fumito
Institute For Materials Chemistry And Engineering Kyushu University
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Murata Masakazu
Marine Biochemistry Division National Research Institute Of Fisheries Science
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Higasa T
Kyoto Univ. Kyoto Jpn
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Kitabatake N
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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