Emulsifying Properties of Native and Citraconylated Sesame 13S Globulins(Food & Nutrition)
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概要
- 論文の詳細を見る
The emulsifying activity of native and citraconylated globulins in sesame (13S) and soybean (7S and 11S) seeds was examined. Native 13S showed intermediate emulsifying activity between those of native 7S and 11S. The emulsifying activity and stability of all the globulins increased with citraconylation, but the emulsifying stability of 13S was lower than those of 11S and 7S. The surface hydrophobicities of all the globulins increased with the modification, the value of citraconylated l3S being 4 times that of native globulin. Enzymatic hydrolysis as an in vitro model system of digestibility indicated that citraconylated globulins had the same digestibility as the native globulins.
- 社団法人日本農芸化学会の論文
- 1988-03-23
著者
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Matoba Teruyoshi
Department Of Food Science And Nutrition Nara Women's University
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Matoba Teruyoshi
Department Of Food Science And Nutrition Faculty Of Home Economics Nara Women's University
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HASEGAWA Kiyozo
Department of Food Science and Nutrition, Faculty of Home Economics, Nara Women's University
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Yuno Naoko
Graduate Division Of Human Culture Nara Women's University
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Matoba T
Nara Women's Univ. Nara Jpn
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Hasegawa Kiyozo
Department Of Food Science And Nutrition Faculty Of Home Economics Nara Women's University
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