Simultaneous Time-Resolved Measurements of Weight and Small-Angle X-Ray Scattering of Heat- and Pressure-Treated Egg White during Gel-to-Glasslike Transition
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- Kanaya Haruichi
- Department of Applied Science, Faculty of Engineering, Kyushu University
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- Hara Kazuhiro
- Department of Applied Science, Faculty of Engineering, Kyushu University
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- Takushi Eisei
- Department of Physics, College of Science, University of the Ryukyus
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- Matsushige Kazumi
- Department of Electronics, Faculty of Engineering, Kyoto University
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説明
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.
収録刊行物
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- Japanese Journal of Applied Physics
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Japanese Journal of Applied Physics 32 (10), L1439-L1440, 1993
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詳細情報 詳細情報について
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- CRID
- 1572543027196010496
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- NII論文ID
- 110003924265
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- NII書誌ID
- AA10650595
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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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- CiNii Articles