Gelation properties of ovalbumin as affected by fatty acid salts

被引：17
|
作者：
YunoOhta, N
Toryu, H
Higasa, T
Maeda, H
Okada, M
Ohta, H
机构：
[1] NARUTO UNIV EDUC, FAC HLTH & LIVING SCI, NARUTO, TOKUSHIMA 772, JAPAN
[2] KYOTO UNIV, FOOD SCI RES INST, UJI, KYOTO 611, JAPAN
[3] TOKYO INST TECHNOL, FAC BIOSCI & BIOTECHNOL, DEPT SCI BIOL, YOKOHAMA, KANAGAWA 226, JAPAN
来源：
JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 05期
关键词：
ovalbumin; gel; fatty acid salt; transparency;
D O I：
10.1111/j.1365-2621.1996.tb10899.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The physicochemical properties of heat-induced ovalbumin (OVA) gels containing fatty acid salts (FAS) were investigated. Water-holding ability and transparency markedly increased in the presence of Sodium caprate or sodium laurate. Ar 9% of the protein concentration transparent and hard gels formed; at 7%, transparent and soft gels formed. Scanning electron microscopy showed that the transparent gels had a more homogeneous structure than turbid gels without FAS. Differential scanning calorimetry indicated that denaturation temperature of OVA was decreased and the peaks became broader after addition of FAS.
引用
收藏
页码：906 / +
页数：1
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