Heat-induced Transparent Gel from Hen Egg Lysozyme by a Two-step Heating Method
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概要
- 論文の詳細を見る
The effects of ionic strength and dithiothreitol concentration, a reducing agent, on the heat-induced gelation of a lysozyme solution were examined at pH 7. Two different heating methods were used, one involving single heating, and the other, a two-step heating process in which a sample solution was heated twice under different medium conditions. With 7.5 mM dithiothreitol, a 5% lysozyme solution gave a transparent sol, a transparent gel, a translucent gel and a turbid gel after a single heating with 0, 40, 50, and 60 mM NaCl, respectively. When the transparent sol obtained without NaCl was reheated with 50 mM NaCl, it produced a firm and transparent gel. This gel was at least 6 times harder than the transparent lysozyme gel obtained by the one-step heating method. High-resolution scanning electron microscopy showed that the transparent gel produced by the two-step heating method had a fine network of linear polymers composed of heat-denatured lysozyme molecules.
- 社団法人日本農芸化学会の論文
- 1993-02-23
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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Goto Machio
Hitachi Instrument Engineering Co., Ltd.
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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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Goto Machio
Hitachi Instrument Engineering Co. Ltd.
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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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Goto M
Mie Univ. Tsu Jpn
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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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