Intermolecular Forces Involved in the Gelation and Gel Stability of Sesame 13S Globulin(Food & Nutrition)
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概要
- 論文の詳細を見る
The effect of various regents on the formation and stability of heat-induced gels of sesame 13S globulins were investigated. Electrostatic interaction, the hydrophobic bond and the disulfide bond were important for forming the network structure of gels, and the hydrogen bond also had an influence on the formation of the gel. Hydrophobic bonds mainly contributed to the stability of the gel. Subunit analyses of the proteins solubilized from the gels showed the presence of a free acidic subunit (AS) and basic subunit (BS), a polymer of AS, a dimer of BS and the dimer of a fragment from AS or BS. From the results, sulfhydryl-disulfide exchange reactions during gelation are suggested.
- 社団法人日本農芸化学会の論文
- 1988-07-23
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 OHTA
Graduate Division of Human Culture, Nara Women's University
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SEGAWA Yoshiko
Department of Food Science and Nutrition, Nara Women's University
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FUJII Sonoe
Department of Food Science and Nutrition, Nara Women's University
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FUJIWARA Yumiko
Department of Food Science and Nutrition, Nara Women's University
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KUCHIBA Mariko
Department of Food Science and Nutrition, Nara Women's University
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Fujiwara Yumiko
Department Of Food Science And Nutrition Nara Women's University
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Yuno Ohta
Graduate Division Of Human Culture Nara Women's University
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Fujii Sonoe
Department Of Food Science And Nutrition Nara Women's University
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Segawa Yoshiko
Department Of Food Science And Nutrition Nara Women's University
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Kuchiba Mariko
Division Of Human Life And Environmental Science Graduate School Of Human Culture Nara Women's
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Matoba T
Nara Women's Univ. Nara Jpn
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Fujiwara Yumiko
Department Of Chemistry And Biotechnology Faculty Of Engineering Yokohama National University
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Hasegawa K
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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