Heating of an Ovalbumin Solution at Neutral pH and High Temperature(Food & Nutrition Sience)

スポンサーリンク

概要

• 論文の詳細を見る

• The thermal denaturation, aggregation, and degradation of hen egg white ovalbumin dissolved in distilled and deionized water (60 mg/ml, pH 7.5) was investigated by differential scanning calorimetry (DSC), polyacrylamide gel electrophoresis (PAGE), and viscosity measurement. Two independent endothermic peaks were observed up to 180℃ by the DSC analysis. The first peak appeared at around 80℃, corresponding to the denaturation temperature of ovalbumin. The second peak occurred around 140℃ due to the degradation of protein molecules as judged from the analysis by SDS-PAGE. The viscosity of the ovalbumin solution increased dramatically above 88℃ and maintained almost the same value up until heating to 140℃. The increase in viscosity after heating to 88℃ was due to the denaturation and subsequent aggregation of ovalbumin molecules as observed by SDS-PAGE. The decrease in viscosity of the samples heated above 150℃ appears to have been the result of degradation of the ovalbumin molecules.

• 社団法人日本農芸化学会の論文
• 2002-08-23

著者

• Kitabatake Naofumi

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

• Photchanachai Songsin

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

• MEHTA Alka

  Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

• Mehta Alka

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

関連論文

• Role of the Carbohydrate Chain and Two Phosphate Moieties in the Heat-Induced Aggregation of Hen Ovalbumin
• Ovalbumin-Related Gene Y Protein Bears Carbohydrate Chains of the Ovomucoid Type
• Recognition of Native and/or Thermally Induced Denatured Forms of the Major Food Allergen, Ovomucoid, by Human IgE and Mouse Monoclonal IgG Antibodies
• Occurrence of the Major Food Allergen, Ovomucoid, in Human Breast Milk as an Immune Complex
• Developments in Biotechnological Production of Sweet Proteins
• Heating of an Ovalbumin Solution at Neutral pH and High Temperature(Food & Nutrition Sience)
• Expression and Development of Wheat Proteins during Maturation of Wheat Kernel and the Rheological Properties of Dough Prepared from the Flour of Mature and Immature Wheat

スポンサーリンク