Simultaneous Time-Resolved Measurements of Weight and Small-Angle X-Ray Scattering of Heat- and Pressure-Treated Egg White during Gel-to-Glasslike Transition

  • Kanaya Haruichi
    Department of Applied Science, Faculty of Engineering, Kyushu University
  • Hara Kazuhiro
    Department of Applied Science, Faculty of Engineering, Kyushu University
  • Takushi Eisei
    Department of Physics, College of Science, University of the Ryukyus
  • Matsushige Kazumi
    Department of Electronics, Faculty of Engineering, Kyoto University

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Abstract

Time-resolved measurements of weight and the small-angle X-ray scattering (SAXS) profiles of heat- and pressure-treated egg white during the gel-to-glasslike transition were performed simultaneously. Although the weight decreased with time in both types of egg whites, the Guinier radii calculated from the SAXS profiles showed quite different tendencies; in the heat-treated gel, it decreased considerably with time, but that of the pressure-treated one remained almost constant. These results indicate that the denaturation procedure considerably influences the gel structure and their semimicroscopic properties during the transition.

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Details 詳細情報について

  • CRID
    1572543027196010496
  • NII Article ID
    110003924265
  • NII Book ID
    AA10650595
  • Text Lang
    en
  • Data Source
    • CiNii Articles

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