液卵のタンパク質熱変性速度に及ぼす塩分濃度の影響

DOI 日本農学文献記事索引 Web Site Web Site 被引用文献2件 参考文献23件 オープンアクセス
  • SHIBATA-ISHIWATARI Naomi
    Faculty of Education, Gifu University
  • TAKAGI Tomoyo
    Department of Food Science and Technology, Tokyo University of Marine Science and Technology
  • FUKUOKA Mika
    Department of Food Science and Technology, Tokyo University of Marine Science and Technology
  • SAKAI Noboru
    Department of Food Science and Technology, Tokyo University of Marine Science and Technology

書誌事項

タイトル別名
  • Kinetic Studies on the Effect of Salt on the Thermal Denaturation of Egg Constituents
公開日
2018
資源種別
journal article
DOI
  • 10.11301/jsfe.17501
公開者
一般社団法人 日本食品工学会

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説明

<p>The aim of this study was to investigate the effects of salt on the kinetic parameters of thermal protein denaturation of egg constituents. Egg whites and yolks containing different quantities of added salt were analyzed using differential scanning calorimetry (DSC) and dynamic viscoelastic oscillatory measurements. DSC measurements revealed an increase in the denaturation temperatures of the second peaks of egg whites and yolks in the presence of elevated salt concentrations. Given that the activation energy values obtained from the kinetic analysis of egg proteins using dynamic DSC were comparable, we suggest that salt affects not the denaturation rate of the egg protein, but the temperature of denaturation. Dynamic viscoelastic oscillatory measurements revealed that the gel-point temperatures increased with increasing salt concentrations. The elevated gel-point temperatures coincided with the temperature of the maximum denaturation rate calculated using the kinetic parameters.</p>

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