Relationships of Secondary Structure, Microstructure, and Mechanical Properties of Heat-induced Gel of Soy 11S Golobulin
スポンサーリンク
概要
- 論文の詳細を見る
Secondary structure, microstructure, and mechanical properties of heat induced 11S globulin gel were studied to discover their relationships. Heat-induced 11S globulin gel at 80, 90, and 95℃ were comprised of 7.2, 16.6, and 23.8% of α-helix ; 19.4, 19.5, and 27.5% of β-sheet, and 73.5, 64.5, and 48.6% of random coil, respectively. This indicated the gel formed at higher temperatures contained more α-helix and less random coil structures. Micrographs of gels heated at 90 and 95℃ had a more extended and integral matrix. Gel strength of heat-induced gels at 90 and 95℃ were significantly greater than that of 80℃. These data indicated that the increase in α-helix of heat-induced 11S globulin gel have facilitated the establishment of a good gel matrix.
- 社団法人日本農芸化学会の論文
- 1993-04-23
著者
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Chen Rong-huei
Department Of Marine Food Science National Taiwan Ocean University
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Wu Ching-shyong
Department Of Marine Food Science National Taiwan Ocean University
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Wu Ching-shyong
Department Of Food Science National Taiwan Ocean University
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Ker Yi-chang
Department Of Marine Food Science National Taiwan Ocean University
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