坐りとイオンの種類

概要

論文の詳細を見る
Okada has assumed that a relation of lyotropic series is formed between various anions and their ability to cause the setting of fish fiesh sol as follows: SCN->I->NO3-, Br->Cl->SO4-2This was assumed by our viscoleastic measurements also here. However, the above order is entirely reverse against that of ability to enhance hydrophobic interactions among protein mo-lecules whose participation to the setting has been recently emphasized. On the other hand, it was found here that the increment of the viscosity of fish actomyosin solution during heating is enhanced by various anions in the order of citrate -3>acetate->F->Cl->Br->NO3->I->SCN-. This order is entirely reverse against the above one. Such a conflict can be solved by considering that the gel strength is determined not only by the quantity of protein network structures within gel but also by their distribution.
公益社団法人日本水産学会の論文