98℃における、加熱凝固した卵白中のNaClの二元収着拡散 : 速報

概要

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The concentration profile of NaCl by the one dimensional diffusion with the FRITRUC method in pre-cooked egg white from the 3.0% solution was measured at 98℃. Fick's diffusion coefficient, D, calculated therefrom was 2-4 × 10^<-5>cm^2s^<-1> and showed a maximum near 0.07mol kg^-1. This variation was quantitatively interpreted by applying the dual mode sorption and diffusion theory developed for the dyeing of Nylon with some anionic dyes. Two thermodynamic diffusion coefficients, D_T(p) and D_T(L), where p and L means partition and Langmuir mode species of NaCl, respectively, a parameter, a, derived from the equilibrium relations between the p and L species, and S, the concentration of the Langmuir adsorption site in the egg white, were estimated. D_T(p) was found to be 2.2 × 10^<-5>cm^2s^<-1> and D_T(L) was 2.5 × 10^<-5>cm^2s^<-1>. These results were discussed with reference to the NaCl diffusion in Japanese radish.
2004-12-20