Turbidity and Hardness of a Heat-induced Gel of Hen Egg Ovalbumin(Food & Nutrition)
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概要
- 論文の詳細を見る
The turbidity and hardness of a heat-induced gel prepared from ovalbumin were examined at various pHs and ionic strengths. Depending on the conditions of the medium, a transparent solution, transparent gel, turbid gel, or turbid suspension was obtained by heating. The hardness was a maximum with the conditions that gave a transparent or slightly turbid gel. The gel and coagulums were solubilized by 1% SDS, but not by 6M urea or 50 mM mercaptoethanol. The solution obtained by SDS treatment contained polymers shorter than octamers.
- 社団法人日本農芸化学会の論文
- 1986-08-23
著者
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Kitabatake Naofumi
Research Institute For Food Science Kyoto University
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Doi Etsushiro
Research Institute For Food Science Kyoto University
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Hatta Hajime
Research Institute For Food Science Kyoto University:(present Office)taiyo Kagaku Co. Ltd
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