Heat Induced Gelation of an Ovomucoid and Rice Globulin Mixture

DOI JASI Web Site Web Site 26 References
  • Yuno-Ohta Naoko
    Advanced Course of Food and Nutrition, Junior College at Mishima, Nihon University
  • Maruyama Nami
    Advanced Course of Food and Nutrition, Junior College at Mishima, Nihon University
  • Uematsu Aika
    Advanced Course of Food and Nutrition, Junior College at Mishima, Nihon University

Bibliographic Information

Other Title
  • 卵白オボムコイド・米 <i>γ</i>-グロブリン混合タンパク質の加熱誘導ゲル化特性
  • 卵白オボムコイド・米γ-グロブリン混合タンパク質の加熱誘導ゲル化特性
  • ランパク オボムコイド ・ ベイg-グロブリン コンゴウ タンパクシツ ノ カネツ ユウドウ ゲルカ トクセイ

Search this article

Abstract

<p>We conducted a fluid analysis of ovomucoid (OM) from chicken egg white and the effect of its addition on the formation of mixed gels with globulin from rice embryo (RγG) using rheological measurement, ultrasound spectroscopy, scanning electron microscopy (SEM), Fourier transform-infrared analysis and SDS-PAGE. Although it is known that OM is a relatively heat-stable protein, when mixed with RγG it formed a gel with comparable dynamic rheological properties and microstructure to the RγG gel. Alterations in ultrasonic attenuation suggested that hydrogen bonding contributed more to gel formation for the OM and RγG mixture. Particle size analyses of the mixed protein gel using the ultrasonic attenuation value and SEM observation revealed that the mixed gel was composed of smaller aggregates compared to the RγG gel. These results indicate that the mixed protein system containing OM is applicable as a material for creating processed foods with novel textures.</p>

Journal

References(26)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top