Relationships of Molecular Forces to Rheological and Structural Properties of Legumin Gels from Broad Beans

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概要

• 論文の詳細を見る

• Rheological and structural properties of legumin gels, treated with various reagents, were studied. The gels were hardened by propylene glycol and ethanol, but softened by 2-mercaptoethanol, NaSCN, and formamide. The gel was completely dissolved by 8 M urea, but soluble aggregates, structural units of the gel network, remained. A combination of NaSCN with either 2-ME or formamide did not dissolve gels completely, but significantly decreased gel hardness. Treatments with 2-ME and urea decreased elastic parameters and viscous parameters, respectively. These results indicated that disulfide bonds play a role in stabilization and promote the elasticity of legumin networks, while hydrogen bonds and hydrophobic interactions predominate in maintaining the structure and increasing the viscosity.

• 社団法人日本農芸化学会の論文
• 1993-08-23

著者

• Mori Tomohiko

  Research Institute For Food Science Kyoto University

• MATSUMURA Yasuki

  Research Institute for Food Science, Kyoto University

• Matsumura Yasuki

  Research Institute For Food Science Kyoto University

• Matsumura Yasuki

  Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University

• Zheng Bai-an

  Research Institute For Food Science Kyoto University

• Mori T

  Ri Center Nara Medical University

• Matsumura Y

  Graduate School Of Agriculture Kyoto University

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