Effects of Phosphate Residues on the Excellent Emulsifying Properties of Phosphoglycoprotein Phosvitin(Food & Nutrition)
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概要
- 論文の詳細を見る
The effects of phosphate residues in phosvitin on its emulsifying properties were investigated. The emulsifying properties, especially the emulsion stability, of phosvitin were much superior to those of bovine serum albumin which is an excellent emulsifier. The emulsifying activity and emulsion stability of phosvitin were greatly decreased by the partial removal of phosphate with phosphatese and by the complete removal of phosphate with alkaline treatment. In addition, the emulsifying properties were decreased by the blocking of phosphate in phosvitin with calcium ion. These results suggest that the electrostatic repulsive force of phosphate in phosvitin significantly affects its emulsifying properties.
- 社団法人日本農芸化学会の論文
- 1987-11-23
著者
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KOBAYASHI Kunihiko
Department of Pediatrics, Hokkaido University Graduate School of Medicine
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KATO Akio
Department of Agricultural Chemistry, Yamaguchi University
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Kato A
The Institute For Bio-medical Research Teijin Limited
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MIYAZAKI Syoko
Department of Agricultural Chemistry, Faculty of Agriculture, Yamaguchi University
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KAWAMOTO Akifumi
Department of Agricultural Chemistry, Faculty of Agriculture, Yamaguchi University
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Kato Akio
Department Of Agricultural Chemistry Faculty Of Agriclture Yamaguchi University
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Kato Akio
Department Of Agricultural Chemistry Faculty Of Agriculture Yamaguchi University
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Kobayashi Kunihiko
Department Of Agricultural Chemistry Faculty Of Agriclture Yamaguchi University
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Kobayashi Kunihiko
Department Of Agricultural Chemistry Faculty Of Agriculture Yamaguchi University
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Kawamoto Akifumi
Department Of Agricultural Chemistry Faculty Of Agriculture Yamaguchi University
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Miyazaki Syoko
Department Of Agricultural Chemistry Faculty Of Agriculture Yamaguchi University
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