Ovomucoid Rendered Insoluble by Heating with Wheat Gluten but not with Milk Casein
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概要
- 論文の詳細を見る
The effect of wheat gluten, soybean protein and milk casein on the heat-induced insolubilization of egg white ovomucoid was investigated by using ELISA inhibition and immunoblotting analyses. Heat treatment at 180℃ for 10min of egg white mixed with wheat gluten specifically accelerated the heat-induced change in ovomucoid. Such an effect was weakly brought about by soybean protein, but not by casein.
- 社団法人日本農芸化学会の論文
- 2000-01-23
著者
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Kato Yasuko
Department Of Anatomy Yamanashi Medical University
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Watanabe Hiroko
Department Of Astronomy Kyoto University
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Matsuda Tsukasa
Department Of Applied Molecular Biosciences Graduate School Of Bioagricultural Science Nagoya Univer
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Matsuda Tsukasa
Department Of Applied Biological Science School Of Agricultural Science Nagoya University
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Watanabe Hiroko
Department Of Clinical Nutrition Medical Professions Kawasaki University Of Medical Welfare
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