Network Structure and Forces Involved in Perilla Globulin Gelation: Comparison with Sesame Globulin
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概要
- 論文の詳細を見る
Scanning electron micrographs show that perilla globulin gel had a finer network structure than sesame α-globulin gel. The effects of various reagents on the gel formation and solubility of perilla and sesame gels were compared. The contribution of disulfide bonds to the formation and stability of perilla gel was greater than to sesame gel, despite having the same subunit structure.
著者
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Takenaka Yasuyuki
Kobe Shoin Woman’s University
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Arii Yasuhiro
Research Center for Elderly Nutrition and Development, Mukogawa Woman’s University
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Masui Hironori
Research Center for Elderly Nutrition and Development, Mukogawa Woman’s University
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Arii Yasuhiro
Laboratory Of Molecular Cell Biology Department Of Chemistry And Biological Science College Of Scien
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Takenaka Yasuyuki
Kobe Shoin Woman's University
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