The "Intrinsic" Thermal Conductivity of Some Wet Proteins in Relation to Their Average Hydrophobicity: Analyses on Gels of Egg-albumin, Wheat Gluten and Milk Casein
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概要
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The "intrinsic" thermal conductivity values of unfrozen wet egg-albumin, wheat gluten and milk casein were determined on the basis of the series heat conduction model to be 0.238, 0.219 and 0.200 [W/m•°C], respectively. The corresponding values for frozen samples were 0.403, 0.315 and 0.273 [W/m•°C], respectively. The "intrinsic" thermal conductivity values of wet proteins determined in the previous and present studies were between the thermal conductivity values of water (or ice) and oils (or fats), in the reverse order of the average hydrophobicity values of proteins.
- 社団法人 日本農芸化学会の論文
著者
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Miyawaki Osato
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Yano Toshimasa
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Kong Jai-yul
Department Of Biotechnology And Bioengineering Pukyong National University
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Nakamura Kozo
Department Of Agricultural Chemistry The University Of Tokyo
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MIYAWAKI Osato
Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo
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KONG Jai-Yul
Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo
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