Turbidity and hardness of a heat-induced gel of hen egg ovalbumin.

DOI DOI Web Site 被引用文献8件 オープンアクセス
  • HATTA Hajime
    Research Institute for Food Science, Kyoto University Present address: Taiyo Kagaku Co., Ltd
  • KITABATAKE Naofumi
    Research Institute for Food Science, Kyoto University
  • DOI Etsushiro
    Research Institute for Food Science, Kyoto University

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The turbidity and hardness of a heat-induced gel prepared from ovalbumin were examined at various pHs and ionic strengths. Depending on the conditions of the medium, a transparent solution, transparent gel, turbid gel, or turbid suspension was obtained by heating. The hardness was a maximum with the conditions that gave a transparent or slightly turbid gel. The gel and coagulums were solubilized by 1% SDS, but not by 6M urea or 50 mM mercaptoethanol. The solution obtained by SDS treatment contained polymers shorter than octamers.

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