Effect of Reagents Related to Non-covalent Bonds of Proteins on the Dynamic Visco-elasticity of Suwari Gel
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- Liu Dajia
- Faculty of Bioresources Mie University
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- Kanoh Satoshi
- Faculty of Bioresources Mie University
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- Niwa Eiji
- Faculty of Bioresources Mie University
書誌事項
- タイトル別名
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- Effect of Reagents Related to Non-covalent Bonds of Proteins on the Dynamic Visco-elasticity of <i>Suwari</i> Gel
- Effect of Reagents Related to Non coval
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The effect of reagents related to the non-covalent bonds of proteins, such as alcohols, polyols, and surface active agents, on the dynamic visco-elasticity of suwari gel from jack mackerel was studied. Storage modulus (G') and loss modulus (G'') of the gel increased by the addition of alcohols, such as methanol, ethanol, and n-propanol, but decreased by that of polyols, such as ethylene glycol, glycerol, sorbitol, and sucrose, and surface active agents, such as sodium laurate andsodium dodecylsulfate. With the rise of measuring temperature from 10 to 40°C, the G'and G''decreased in the gel with polyols added, but the decrement was not so large in the gel with surface active agents added. G'and G''slightly increased in the gel with methanol added but decreased in the gel with n-propanol added.
収録刊行物
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- Fisheries science
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Fisheries science 61 (2), 253-255, 1995
公益社団法人 日本水産学会
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詳細情報 詳細情報について
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- CRID
- 1390282679406720896
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- NII論文ID
- 130003902650
- 10004861420
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- NII書誌ID
- AA10993718
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- NDL書誌ID
- 3641433
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- ISSN
- 09199268
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- 本文言語コード
- en
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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