Effects of Partial Denaturation on Surface Properties of Ovalbumin and Lysozyme
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概要
- 論文の詳細を見る
The effects of partial denaturation were investigated on the surface properties of ovalbumin and lysozyme. The surface tension of proteins decreased greatly as denaturation proceeded. The emulsifying and foaming properties of the proteins were remarkably improved by heat denaturation without coagulation. The emulsifying properties of the proteins increased with denaturation, and correlated linearly with surface hydrophobicity. On the other hand, the protein foaming properties incresed with denaturation, correlating curvilinearly with surface hydrophobicity. The foaming power and foam stability of SDS-bound ovalbumin did not improve as much with those of heatdenatured ovalbumin, although surface hydrophobicity increased to the same extent as by heat denaturation. The relationship between the conformation and functionality of proteins is discussed.
- 社団法人 日本農芸化学会の論文
著者
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Kato A
Teijin Ltd. Tokyo Jpn
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KOBAYASHI Kunihiko
Department of Pediatrics, Hokkaido University Graduate School of Medicine
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MATSUDOMI Naotoshi
Department of Agricultural Chemistry, Yamaguchi University
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KATO Akio
Department of Agricultural Chemistry, Yamaguchi University
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TSUTSUI Noriko
Department of Agricultural Chemistry, Yamaguchi University
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NAKAI Shuryo
Department of Food Science, University of British Columbia
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