GELS AND GELLING OF GLOBULAR-PROTEINS

被引：0
作者：
DOI, E
机构：
[1] Research Institote for Food Science, Kyoto University Uji, Kyoto
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1993年 / 4卷 / 01期
关键词：
D O I：
10.1016/S0924-2244(05)80003-2
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Food gels have many useful properties. Globular protein gels are more nutritious than polysaccharide gels, but most are not as transparent as agarose or gelatin gels. However, by controlling the pH, ionic strength and heating procedure, it is possible to obtain desirable transparent gels from solutions of globular proteins, currently an unused source. The transparent protein gels are interesting substances in which heat-denatured proteins appear to form highly ordered linear polymers.
引用
收藏
页码：1 / 5
页数：5
相关论文
共 35 条
[1]   THE 3 STATES OF GLOBULAR-PROTEINS - ACID DENATURATION [J].
ALONSO, DOV ;
DILL, KA ;
STIGTER, D .
BIOPOLYMERS, 1991, 31 (13) :1631-1649
[2]   STRUCTURE, PHYSICAL AND CHEMICAL PROPERTIES OF SOY BEAN PROTEIN GLYCININ [J].
BADLEY, RA ;
ATKINSON, D ;
HAUSER, H ;
OLDANI, D ;
GREEN, JP ;
STUBBS, JM .
BIOCHIMICA ET BIOPHYSICA ACTA, 1975, 412 (02) :214-228
[3]  
BARBU E, 1953, DISCUSS FARADAY SOC, P77
[4]  
CLARK AH, 1981, INT J PEPT PROT RES, V17, P380
[5]  
CLARK AH, 1987, ADV POLYM SCI, V83, P57
[6]  
CLARK AH, 1992, IFT BAS SYM, V7, P263
[7]   Structure of glycinin and ovalbumin gels [J].
Doi, Etsushiro ;
Kitabatake, Naofumi .
FOOD HYDROCOLLOIDS, 1989, 3 (04) :327-337
[8]  
FLORY PJ, 1975, FARADAY DISCUSS, V57, P7
[9]  
Fox P. F., 1990, FOOD GELS, P121
[10]  
Harris P., 1990, FOOD GELS
1234