Effect of Trimethylammonium Residue-containing Compounds on Gel Formation with Heating and Freezing of Soybean Protein
スポンサーリンク
概要
- 論文の詳細を見る
Heating followed by freezing and frozen storage of acid-precipitated protein caused an increase in the hardness of its gel in the presence of cetyltrimethylammonium bromide, acetylcholine bromide, choline chloride, and phosphatidylcholine dipalmitoyl, which all contain trimethylammonium residue. A comparison of the effect of choline chloride and ethanolamine chloride (a primary amine) suggests that trimethylammonium residue contributes to gel formation. When N-ethylmaleimide (NEM) was present, neither gel formation nor any action of trimethylammonium residue-containing compounds was observed. This result suggests that these compounds accelerateinteraction among the subunits through sulphydryl-disulphide interchange.
- 社団法人 日本農芸化学会の論文
著者
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Yamauchi Fumio
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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Shibasaki Kazuo
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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Yamagishi Tatsunori
Department Of Chemical And Biological Engineering:department Of Food Chemistry Factulty Of Agricultu
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NODA Naotaka
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
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