MECHANISM OF GEL FORMATION OF OVALBUMIN

被引:0
|
作者
DOI, E
机构
来源
NIPPON NOGEIKAGAKU KAISHI-JOURNAL OF THE JAPAN SOCIETY FOR BIOSCIENCE BIOTECHNOLOGY AND AGROCHEMISTRY | 1988年 / 62卷 / 05期
关键词
D O I
暂无
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
引用
收藏
页码:886 / 888
页数:3
相关论文
共 50 条
  • [1] Formation mechanism of ovalbumin gel induced by alkali
    Zhao, Yan
    Chen, Zhangyi
    Li, Jianke
    Xu, Mingsheng
    Shao, Yaoyao
    Tu, Yonggang
    FOOD HYDROCOLLOIDS, 2016, 61 : 390 - 398
  • [2] Formation of fatty acid salt-induced gel of ovalbumin and the mechanism for gelation
    Yuno-Ohta, N
    Higasa, T
    Tatsumi, E
    Sakurai, H
    Asano, R
    Hirose, M
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (11) : 4518 - 4523
  • [3] Combined effects of NaOH, NaCl, and heat on the characteristics of ovalbumin gel and the exploration of the mechanism of transparent gel formation
    Xue, Hui
    Han, Tianfeng
    Zhang, Guowen
    Hu, Xiaobo
    Li, Ruiling
    Liu, Huilan
    Li, Rui
    Tu, Yonggang
    Zhao, Yan
    FOOD HYDROCOLLOIDS, 2023, 140
  • [4] Gel Formation Induced by Pressure Denaturation of Ovalbumin
    Miyoshi, Erina
    Koseki, Taihei
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2010, 57 (06): : 268 - 272
  • [5] Solute Adsorption and Gel Layer Formation during Ultrafiltration of Ovalbumin
    Nabetani, Hiroshi
    Nakajima, Mitsutoshi
    Hagiwara, Shoji
    Watanabe, Atsuo
    Nakao, Shin-ichi
    Kimura, Shoji
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2009, 15 (03) : 225 - 232
  • [6] The properties and formation mechanism of ovalbumin-fucoidan complex
    Duan, Wenshan
    Chen, Lei
    Liu, Fei
    Li, Xiefei
    Wu, Yongyan
    Cheng, Lujie
    Liu, Junmei
    Ai, Chao
    Huang, Qun
    Zhou, Yan
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2023, 241
  • [7] MECHANISM OF GEL FORMATION OF CHICKEN LYSOZYME
    HAYAKAWA, S
    NAKAMURA, R
    NIPPON NOGEIKAGAKU KAISHI-JOURNAL OF THE JAPAN SOCIETY FOR BIOSCIENCE BIOTECHNOLOGY AND AGROCHEMISTRY, 1988, 62 (05): : 889 - 891
  • [8] MECHANISM OF GEL FORMATION OF FOOD PROTEIN
    NAKAMURA, R
    NIPPON NOGEIKAGAKU KAISHI-JOURNAL OF THE JAPAN SOCIETY FOR BIOSCIENCE BIOTECHNOLOGY AND AGROCHEMISTRY, 1988, 62 (05): : 879 - 881
  • [9] Mechanism for formation of ovalbumin-fatty acid salt mixed gels
    Yuno-Ohta, N
    FOOD HYDROCOLLOIDS, 2006, 20 (2-3) : 357 - 360
  • [10] THE MECHANISM OF OVALBUMIN PROTEOLYSIS
    VAINTRAUB, IA
    BULMAGA, VP
    MUSALEM, M
    BIOCHEMISTRY-MOSCOW, 1994, 59 (08) : 853 - 858