Investigations of Pressure and Temperature Effects on Gelation Process of Egg White by Time-Resolved Turbidimetric Measurements

Haruichi Kanaya, Kazuhiro Hara, Atsushi Nakamura, Nobuyasu Hiramatsu, Kazumi Matsushige

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

Dynamical properties of the gelation process of egg white under simultaneous pressure and heat treatments were investigated by measuring the transmitted light spectra. It was found that pressures up to 180 MPa can suppress the heat-induced gelation. In a pressure-jump experiment, the transmitted light intensity rapidly increased on the application of pressure, then decreased gradually, which indicates that dissociation of the protein clusters occurs before polymerization.

Original languageEnglish
Pages (from-to)2817
Number of pages1
JournalJapanese journal of applied physics
Volume33
Issue number5R
DOIs
Publication statusPublished - May 1994

All Science Journal Classification (ASJC) codes

  • General Engineering
  • General Physics and Astronomy

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