Optimization Approaches to Thermally Induced Egg White Lysozyme Gel(Food & Nutrition)
スポンサーリンク
概要
- 論文の詳細を見る
Mapping super-simplex optimization(MSO) and the response surface method(RSM) were performed to determine the optimum conditions for giving the maximum gel breaking strength(BS) of heat-induced lysozyme gel. A maximum BS of 138.8dyn/cm2 was obtained at pH 7.24, NaCl 46.9mM, dithiothreitol 7.0 mM and a heating time 12.7 min at 80℃ by MSO. However, a low predicted maximum value of 22.7dyn/cm^2 was obtained by using RSM at conditions close to those for the local optimum in MSO after iterative steps. A multiple regression analysis showed the significant contribution of NaCl(p<0.01) and dithiothreitol (p<0.05) to gel formation. It is suggested that an ion shielding effect by salt and disruption of the disulfide bonds, causing exposure of the hydrophobic regions followed by interchanges between sulfhydryl and disulfide groups, were responsible for the heat-induced gelation of lysozyme.
- 社団法人日本農芸化学会の論文
- 1986-08-23
著者
-
Hayakawa Shigeru
Department of Bioresource Science, Faculty of Agriculture, Kagawa University
-
NAKAMURA Ryo
Department of Food Science ande Tecknology, School of Agriculture, Nagoya University
-
Nakamura R
Department Oj Food Science And Technology School Of Agriculture Nagoya University
-
Nakamura Ryo
Department Of Applied Biological Sciences School Of Agricultural Sciences Nagoya University
-
Nakamura R
Department Of Food Science And Technology School Of Agriculture Nagoya University
-
Hayakawa Shigeru
Department Of Applied Biological Science Faculty Of Agriculture Kagawa University
-
Hayakawa Shigeru
Department Of Food Science And Technology Nagoya University
-
Nakamura Ryo
Department Oj Food Science And Technology School Of Agriculture Nagoya University
-
Nakamura Ryo
Department Of Applied Biological Sciences School Of Agricultural Science Nagoya University
関連論文
- Purification and Characterization of D-Tagatose 3-Epimerase from Pseudomonas sp. ST-24
- Rheological Characteristics of Heat-Induced Custard Pudding Gels with High Antioxidative Activity
- Purification and Properties of an Allergenic Protein in Rice Grain(Food & Nutrition)
- PJ-417 Human Atrial Natriuretic Peptide Has the Protective Effect for Renal Function in Patients with Warm and Wet Heart Failure(Heart failure, clinical-13 (M) PJ70,Poster Session (Japanese),The 70th Anniversary Annual Scientific Meeting of the Japanese C
- PE-008 Percutaneous Coronary Arterial Thrombectomy for AMI Protects Against LV Remodeling Related to the Proximal LAD and RCA(Acute myocardial infarction, clinical (diagnosis/treatment)-5 (IHD) PE2,Poster Session (English),The 70th Anniversary Annual Scie
- Diabetes Mellitus Causes Heart Failure due to Diastolic Dysfunction and Increases the Rate of readmission(Heart Failure, Clinical 15 (M), The 69th Annual Scientific Meeting of the Japanese Circulation Society)
- Percutaneous Coronary Arterial Thrombectomy for Acute Myocardial Infarction Reduces No-reflow and Protects Against LV Remodeling Related LAD Coronary Artery(Coronary Revascularization, PTCA/Stent/DCA/Rotablator/New Device 14 (IHD), The 69th Annual Scienti
- OJ-163 The absolute value of D-dimer is helpful for discrimination Acute Aortic Dissection/Acute Pulmonary Embolism from Acute Myocardial Infarction(Thromboembolism / Antithrombotic therapy / Thrombolysis(02)(H),Oral Presentation (Japanese),The 72nd Annua
- Plantaricin-149,a Bacteriocin Produced by Lactobacillus plantarum NRIC 149
- Antibacterial Substances Produced by Enterococcus faecium
- Effects of Meat-conditioning and Lactic Fermentation on Pork Muscle Protein Degradation
- Isolation of Enterococcus faecium with Antibacterial Activity and Characterization of Its Bacteriocin
- Molecular Cloning and Expression of the Gene Encoding Family 19 Chitinase from Streptomyces sp. J-13-3
- Microscopic Investigation of Al_Ga_N on Sapphire
- Immunochemical and Biochemical Identification of the Rice Seed Protein Encoded by cDNA Clone A3-12
- Four Rice Seed cDNA Clones Belonging to the α-Amylase/Trypsin Inhibitor Gene Family Encode Potential Rice Allergens
- Characterization of the Bovine κ-Casein Gene Promoter
- Screening of Rice Strains Deficient in 16-kDa Allergenic Protein
- Isolation and Culture of Bovine Mammary Epithelial Cells and Establishment of Gene Transfection Conditions in the Cells
- Sequential Comparison of Peptides Containing Half-cystine Residues from Ovalbumins of Six Avian Species(Food & Nutrition Science)
- Application of Whey Protein Isolate Glycated with Rare Sugars to Ice Cream
- Improvement of Physicochemical and Enzymatic Properties of Bovine Trypsin by Nonenzymatic Glycation
- Fracture of Al_χGa_N/GaN Heterostructure ; Compositional and Impurity Dependence : Semiconductors
- Structural Characterization of the 16-kDa Allergen, RA17,in Rice Seeds. Prediction of the Secondary Structure and Identification of Intramolecular Disulfide Bridges
- Effect of Bovine Globin and Globin-sugar Complexes on Rheological Properties of Dough and Bread
- Antioxidant Effects of Maillard Reaction Products Obtained from Ovalbumin and Different D-Aldohexoses
- Spironolactone Improves Exercise Tolerance in Patients with Heart Failure
- Cloning and Nucleotide Sequence of the Mycodextranase Gene from Streptomyces sp. J-13-3(Biochemistry & Molecular Biology)
- Purification and Properties of Chitinase from Arthrobacter sp. NHB-10
- Enhancing Effect of Malondialdehyde Modification on the Mouse IgE Response to Protein Antigens(Food & Nutrition)
- Immunochemical Studies on Rice Allergenic Proteins(Food & Nutrition)
- HPLC Analysis of Fluorescence-labeled Oligosaccharides Administered into Rat Stomach(Food & Nutrition)
- Isolation and Properties of An Immunoreactive Glycopeptide Connecting First and Second Domains of Chicken Ovomucoid(Biological Chemistry)
- Optimization Approaches to Thermally Induced Egg White Lysozyme Gel(Food & Nutrition)
- Blocking Effect of Trypsin Associated with Ovomucoid on the Antibody Binding to Ovomucoid
- Decrease in Rice Allergenic Proteins of Polished Rice Grains by Incubating with a Miso Solution
- Heteroepitaxial Lateral Overgrowth of GaN on Periodically Grooved Substrates: A New Approach for Growing Low-Dislocation-Density GaN Single Crystals : Semiconductors
- Remarkable Improvement of Catalytic Performance in Dimethyl Ether to Olefin Reaction over CeO_2-modified Calcium-containing MFI Type Zeolite
- Esterification of Long Chain Aliphatic Acids with Long Chain Alcohols Catalyzed by Multi-valent Metal Salts
- Purification and Properties of Two Chitinases from Streptomyces sp. J-13-3
- Purification and Properties of Mycodextranase from Bacillus circulans NHB-1
- Structural and Physicochemical Characteristics of Novel Basic Proteins Isolated from Duck Egg White
- Viscoelastic Properties of Porcine Serum-Myosin Gel and the Sausage Fortified by Porcine Serum
- Dietary Fructooligosaccharides Induce Immunoregulation of Intestinal IgA Secretion by Murine Peyer's Patch Cells(Food & Nutrition Science)
- Emulsifying Properties of a Complex between Apoprotein from Hen's Egg Yolk Low Density Lipoprotein and Egg Yolk Lecithin(Food & Nutrition)
- Heat-Induced Gelation of Charcoal-Treated Serum Protein
- Purification and Properties of Allergenic Proteins in Buckwheat Seeds(Food & Nutrition)
- Rice Allergenic Protein and Molecular-genetic Approach for Hypoallergenic Rice
- Allergenicity of Food Proteins Interacted with Oxidized Lipids in Soybean-sensitive Individuals(Food & Nutrition)
- Cloning and Characterization of the Gene Encoding Endo-β-1,3-glucanase from Arthrobacter sp. NHB-10
- Purification of β-N-Acetylhexosaminidase from Egg White and the Microsomal and Lysosomal Fractions of Hen Oviduct
- Physicochemical Characterization of Heat-induced Soluble Aggregates of Bovine Globin
- Effect of β-Ovomucin on the Solubility of α-Ovomucin and Further Inspection of the Structure of Ovomucin Complex in Thick Egg White
- Antigenicity of Chicken Ovomucoid Domains I and III
- Reduction of Ovomucoid Immunogenic Activity on Peptic Fragmentation and Heat Denaturation
- Alteration of Ovalbumin Immunogenic Activity by Glycosylation through Maillard Reaction