The Role of Ovalbumin in the Stability of Whipped Egg White Prepared in Copper Bowl
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- Shimofuji Satoru
- Graduate School of Kyoto Prefectural University
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- Ohtani Kimiko
- Graduate School of Kyoto Prefectural University
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- Matsui Motoko
- Graduate School of Kyoto Prefectural University
Bibliographic Information
- Other Title
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- 銅ボウルで調製した泡立て卵白の安定性におけるオボアルブミンの役割
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Abstract
The properties of whipped egg white prepared in the copper bowl were investigated from the view point of the interaction between Cu ion and ovalbumin. Cu ion did not concern with the foamability of egg white but with the foam stability. The measurement of dynamic viscoelasticity of whipped egg white in the copper bowl showed larger viscoelasticity and more stable structure than those in the glass bowl. In order to clarify the role of ovalbumin, the interaction of ovalbumin and Cu ion was investigated. Cu ion reduced free SH group and hydrophobicity and increased viscoelasticity of ovalbumin solution. Furthermore, SDS-PAGE suggested that Cu ion promote the inter-molecular cross-linkage of ovalbumin to produce protein having larger molecular weight. According to whipping egg white in the copper bowl, S-Cu-S cross-linkage formed by Cu ion easily transferred from copper bowl increase viscoelasticity of membrane of whipped egg white, which might suppress the collapse of bubbles by disproportionation and thinning membrane to increase the foam stability.
Journal
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 46 (5), 335-342, 2013
The Japan Society of Cookery Science
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Details 詳細情報について
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- CRID
- 1390282680481264896
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- NII Article ID
- 10031192182
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- NII Book ID
- AN10471022
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- ISSN
- 21865787
- 13411535
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- NDL BIB ID
- 024926280
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- CiNii Articles
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- Abstract License Flag
- Disallowed