Heat-induced Gel Properties of Freeze-concentrated Egg White Produced Using Bacterial Ice Nuclei(Food & Nutrition)
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概要
- 論文の詳細を見る
This work proposes a new method for improving the functional properties of food proteins by intentional modification. Hen's egg white was used as an example of the food proteins to be improved. Commercially available egg white was freeze-concentrated using bacterial ice nuclei. The resulting increase in its solid content led to formation of a hard, but fragile gel by heat treatment at 90-120℃ for 20 min. When modified with arginine, it was changed to a viscoelastic product. Scanning electron microscopic and pulsed NMR observations suggested that tight aggregation of constituent protein molecules occurred in the hard gel network by the heat treatment and that the aggregation partly became loose by the modification with arginine.
- 社団法人日本農芸化学会の論文
- 1990-08-23
著者
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ARAI Soichi
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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Arai S
Tokyo Univ. Agriculture Tokyo Jpn
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Arai S
Department Of Applied Biological Chemistry The University Of Tokyo
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Arai Soichi
Department Of Applied Biological Chemistry The University Of Tokyo
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Arai Soichi
Department Of Applied Biological Chemistry Division Of Agriculture And Agricultural Life Sciences Th
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Arai Soichi
Department Of Applied Biological Chemistry Division Of Agriculture And Agricultural Life Science The
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Arai Soichi
Department Of Agricultural Chemistry The University Of Tokyo
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WATANABE Michiko
Department of Neurovirology, Research Institute for Microbial Diseases, Osaka University
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Watanabe M
Faculty Of Agriculture Tokyo University Of Agriculture And Technology
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Arai Soichi
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Arai Soichi
Department Of Nutrition Tokyo University Of Agriculture
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Kumeno Keiko
Department of Food and Nutrition, Japan Women's University
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NAKAHAMA Nobuko
Department of Food and Nutrition, Japan Women's University
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Kumeno Keiko
Department Of Food And Nutrition Japan Women's University
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Nakahama N
Department Of Food And Nutrition Japan Women's University
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Arai Soichi
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Watanabe Michiko
Department Of Agricultural Chemistry The University Of Tokyo
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Nakahama Nobuko
Department of Food and Nutrition, Japan Women's University
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ARAI Soichi
Department of Agricultural Chemicatry, The University of Tokyo
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