オボアルブミンとコンアルブミンの精製物より調製したメレンゲの性質と膨化性について

DOI

書誌事項

タイトル別名
  • On the puffing of meringue prepared with purified ovalbumin and conalbumin.
  • メレンゲに関する研究 (第3報)

抄録

The content of ovalbumin and conalbumin in the protein component of egg white is 60 and 12 %, respectively. Experimental studies were made on the cooking properties of purified ovalbumin and conalbumin in the preparation of meringue and baked meringue.<BR>Results obtained are summarised as follows :<BR>1) Meringue prepared with purified ovalbumin was hard, containing much air. Baked meringue with ovalbumin showed spongy puffing. On the other hand, meringue with conalbumin was soft and viscous, and baked meringue, also prepared with conalbumin, gave puffing having the shape of dome.<BR>2) Comparison of the puffing volume of baked meringue prepared with different protein sources has provided the following tendency in the descending order, i.e., a mixture of ovalbumin 50 %+ conalbumin 50 %>egg white >ovalbumin 100 % >conalbumin 100 %. Thus, it is shown that the mixture of ovalbumin and conalbumin in the equal quantity has given the best result in the experiment.

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 40 (6), 497-501, 1989

    一般社団法人 日本家政学会

キーワード

詳細情報 詳細情報について

  • CRID
    1390282681309476992
  • NII論文ID
    130003850874
  • DOI
    10.11428/jhej1987.40.497
  • ISSN
    18820352
    09135227
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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