スポンジケーキの調製における卵泡沫構成タンパク質におよぼすバター添加温度の影響

DOI

書誌事項

タイトル別名
  • Effect of Butter Temperature on the Constituent Protein in Egg Foam for Baking Sponge Cakes.

抄録

The effect of the temperature of butter on the characteristics of proteins derived from egg foam were studied by using SDS-polyacrylamide gel electrophoresis (SDS-PAGE). Three kinds of foam of egg yolk (40 g of egg yolk and 52.8 g of distilled water), of egg white (60 g of egg white and 20.4 g of distilled water), and of egg-yolk and-white mixtures (40 g of egg yolk and 60 g of egg white) were prepared. Each sample contained 15 g of butter, the temperature of the added butter being 40 or 98°C. After each foam had been centrifuged, the coagulum was obtained from the upper or lower layer. SDS-PAGE results showed that each coagulum contained high-molecular-weight proteins linked by disulfide bridges. When butter was added at 98°C, the foam from the yolk and egg mixture contained large amounts of low-density lipoprotein (LDL) and high-density lipoprotein (HDL) from the egg yolk with a very good emulsifying property, and also contained conalbumin and ovalbumin from the egg white with a very good foaming property in the coagulum from the lower layer. Air cells in this foam may have subsequently been strengthened to make the foam stable, and swelling of the sponge cake would consequently be accelerated.

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 51 (6), 527-533, 2000

    一般社団法人 日本家政学会

キーワード

詳細情報 詳細情報について

  • CRID
    1390001206333606400
  • NII論文ID
    130003705995
  • DOI
    10.11428/jhej1987.51.527
  • COI
    1:CAS:528:DC%2BD3cXmsFGhsb0%3D
  • ISSN
    18820352
    09135227
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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