Phase Behavior of Enzymatically Modified Proteins in Concentrated Aqueous Systems
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概要
- 論文の詳細を見る
Enzymatically modified proteins produced from gelatin by papain-catalyzed incorporation of leucine hexyl ester and leucine dodecyl ester, designated as EMG-6 and EMG-12, respectively, are known to be potent surfactants [Agric. Biol. Chem., 46, 173 (1982)]. In the present study, experiments were carried out to characterize the phase behavior of these surface-active proteins in concentrated aqueous systems at elevated temperatures. For 60%- and 70%-EMG products, it was found that their elasticity and viscosity as represented by the storage modulus (G) and loss modulus (G"), respectively, decreased greatly at 30°C and 80°C. Polarized microscopic observations showed that in the temperature range of 30-80°C, a liquid crystalline structure of a lamel ar type was formed. Differential thermal analysis demonstrated that, in accordance with the liquid crystal formation, an endothermic process took place, which gives evidence for an energetic change associated with this phase transition. Such phase transition phenomena were not observed for a gelatin hydrolysate, bovine serum albumin and casein used as controls.
- 社団法人 日本農芸化学会の論文
著者
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Shimada Atsuko
Department Of Biological Science Graduate School Of Science University Of Tokyo
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Watanabe Michiko
Department Of Agricultural Chemistry The University Of Tokyo
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ARAI Soichi
Department of Agricultural Chemicatry, The University of Tokyo
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YAMAOTO Ikumi
Department of Food and Nutrition, Ochanomizu University
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KUSUHARA Keiko
Department of Food and Nutrition, Ochanomizu University
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MATSUMOTO Misuzu
Department of Food and Nutrition, Ochanomizu University
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