Ultrasonic Study of Gelation Process in Egg White Proteins

概要

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Ultrasonic velocity and absorption measurements were made in ovalbumin, conalbumin and ovomucoid which are protein constituents of egg white, at 3MHz over the temperature range of 10 to 95℃ using the pulse-echo-overlap method. The gelation process induced by heat was studied based on the changes in velocity and absorption. The gelation temperatures of ovalbumin and conalbumin were 70℃ and 50℃, respectively. However the gelation of ovomucoid did not occur under the range of temperatures investigated. The changes in velocity and absorption due to gelation were observed as a function of time at aging temperatures ranging from 50 to 95℃ for conalbumin, and from 70 to 95℃ for ovalbumin. The experimental results showed that the changes were prominent at 55℃ in conalbumin and at 75℃ in ovalbumin. Hysteresis phenomena were also observed by varying the aging temperature. The phenomena are associated with the memorizing effect of the network structure of protein in gel. It was demonstrated that the ultrasonic technique was useful for monitoring the gelation process.
社団法人応用物理学会の論文
1996-05-30