Competing Effect of Polyols on the Thermal Stability and Gelation of Soy Protein
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概要
- 論文の詳細を見る
The thermal denaturation temperature of a soy protein isolate was increased, but its gel-melting temperature was decreased by the addition of polyols with increasing concentration and number of hydroxyl groups of the polyols. This inverse stabillizing effect of polyols on the protein structure and gel is discussed in terms of the competing solvent effects on intra-and intermolecular hydrophobic interactions and on the peptide-peptide hydrogen bonds of the protein.
- 社団法人日本農芸化学会の論文
- 1999-12-23
著者
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月向 邦彦
広島大学大学院理学研究科
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GEKKO Kunihiko
Department of Mathematical and Life Sciences, Graduate School of Science, Hiroshima University
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MAKINO Shio
Department of Applied Molecular Biosciences, Graduate School of Bioagricultural Sciences, Nagoya Uni
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Makino S
Nagoya Univ. Nagoya Jpn
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Makino Shio
Department Of Applied Biological Science Faculty Of Agriculture Nagoya University
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Gekko K
Department Of Mathematical And Life Sciences Graduate School Of Science Hiroshima University
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Gekko Kunihiko
Department Of Food Science And Technology Faculty Of Agriculture Nagoya University
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Makino S
Nagoya Univ. Aichi Jpn
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Gekko Kunihiko
Hiroshima University
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Li X
Shanghai Inst. Biological Sci. Chinese Acad. Sci. Shanghai Chn
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Li Xuan
Department Of Burn And Plastic Surgery First Affiliated Hospital Of Guangxi Medical University Nanni
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