書誌事項
- タイトル別名
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- Studies on Available Utilization of Whey Proteins Part IV. Effect of Preheating at High Temperature Under Vacuum on Physical Properties of Heat-Induced.
- ホエー タンパクシツ ブンリブツ ノ カネツ ゲル ブッセイ ニ オヨボス ゲ
- Studies on Available Utilization of Whey Proteins Part IV
- ホエータンパク質の有効利用に関する研究(第4報)
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In this study we investigated the effect of preheating at high temperature under vacuum (preheating) on physical properties of heat-induced whey protein isolate (WPI) gels. Weak gels of preheated WPI (120°C for 1hr) was obtained at low heating temperature (70°C). Strong gels with high elastic modulus were formed when preheated WPI was heated at 90 or 100°C. The transition of flow behaviour of preheated WPI solution from rheopexy to thixotropy suggested that a precursor of gelation accompanied by reduction of activation energy required for gelation occured in the pre- heated WPI. The changes in molecular shape and surface charge of protein molecules associated with conformational changes in preheated WPI were obServed by HPLC analyses. β-Lactoglobulin structure was markedly influenced by preheating of WPI.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 42 (10), 762-768, 1995
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206405115904
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- NII論文ID
- 10007505739
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- NII書誌ID
- AN10467499
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- COI
- 1:CAS:528:DyaK2MXpt1Kmtrc%3D
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- ISSN
- 18816681
- 1341027X
- http://id.crossref.org/issn/1341027X
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- NDL書誌ID
- 3641419
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可