Investigations of Pressure and Temperature Effects on Gelation Process of Egg White by Time-Resolved Turbidimetric Measurements.
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- Kanaya Haruichi
- Department of Applied Science, Faculty of Engineering, Kyushu University, Hakozaki, Higashi–ku, Fukuoka 812
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- Hara Kazuhiro
- Department of Applied Science, Faculty of Engineering, Kyushu University, Hakozaki, Higashi–ku, Fukuoka 812
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- Nakamura Atsushi
- Department of Applied Physics, Faculty of Science, Fukuoka University, Nanakuma, Jonan–ku, Fukuoka 814–01
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- Hiramatsu Nobuyasu
- Department of Applied Physics, Faculty of Science, Fukuoka University, Nanakuma, Jonan–ku, Fukuoka 814–01
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- Matsushige Kazumi
- Department of Electronics, Faculty of Engineering, Kyoto University, Yoshidahon–machi, Sakyo–ku, Kyoto 606
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説明
Dynamical properties of the gelation process of egg white under simultaneous pressure and heat treatments were investigated by measuring the transmitted light spectra. It was found that pressures up to 180 MPa can suppress the heat-induced gelation. In a pressure-jump experiment, the transmitted light intensity rapidly increased on the application of pressure, then decreased gradually, which indicates that dissociation of the protein clusters occurs before polymerization.
収録刊行物
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- Japanese Journal of Applied Physics
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Japanese Journal of Applied Physics 33 (5A), 2817-2820, 1994
The Japan Society of Applied Physics
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キーワード
詳細情報 詳細情報について
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- CRID
- 1390282681227752704
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- NII論文ID
- 110003903307
- 210000035423
- 130004520081
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- NII書誌ID
- AA10457675
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- ISSN
- 13474065
- 00214922
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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
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可