Heat-induced Gelation of Human Serum Albumin and Model Compounds(Food & Nutrition)

概要

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To study the heat-induced gelation mechanism of human serum albumin (HSA), the relationship between the initiation temperature of the unfolding and the phase separation temperature was measured with the HSA solutions containing various amounts of guanidine hydrochloride. The phase separation and network formation processes of polyacrylamide derivatives' solutions and gelatin solutions were also investigated to simulate the protein gelling reaction. We found that the phase separation and network formation processes of the model compounds resembled those of the unfolded HSA molecules. These results suggested again that the phase separation of HSA resulted from the unfolded molecules, and that the network formation was derived from crosslinking among the dispersed coacervate particles in the dilute solution phase.
社団法人日本農芸化学会の論文
1990-05-23