2. DSC測定による凍結乾燥コイ筋原繊維の貯蔵安定性の予測(平成7年度第41回低温生物工学会研究報告)

概要

論文の詳細を見る
In recent years, a possibility that glass transitions occur during food processings has been realized. And devitrifications at high temperature region were observed during a process of ascending temperature of foods presented in glassy state. On the other hand, studies of fish meat powder having gel forming and biological activities have been carried out with Alaska pollack, carp and sardin. The gel forming ability of the powder was obtained by adding stabilizers like sugars and using lyophilization. These fish meat powder made of myofibrils might be presented in glassy state. In the present paper, therefore, the relationship between glass transition and food preservability of these myofibrils was determined by using the differential scanning calorimetry (DSC). Carp myofibrils were freeze-dried with sucrose, raffinose, dextrin, sorbitol, ovalbumin, etc. as a representative of each sort which is known as a material effected on transition into vitrification, and ground into powder, and then induced to DSC study. As the results any transition seemed to devitrification was not found on the DSC patterns of these powders. On the other hand endo thermic heat peaks of DSC seemed to denaturations were observed around at 110℃.
低温生物工学会の論文
1995-12-28