かまぼこの足について-II : pHと足との関係
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概要
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The jelly-strength of the Kamaboko or the fish cake measured with our equipment gelometer has been found to increase the values rapidly from pH 5.0 to 7.0 of the mashed materials which were brought to different pH values by adding the phosphate buffer, NaOH or HCl. We have observed as a reason for it that the solubility of the protein in their materials was raised with increase of pH value.