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

doi:10.1143/JJAP.33.2817

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 journal › Article › peer-review

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 language	English
Pages (from-to)	2817-2820
Number of pages	4
Journal	Japanese Journal of Applied Physics, Part 2: Letters
Volume	33
Issue number	5
DOIs	https://doi.org/10.1143/JJAP.33.2817
Publication status	Published - 1994

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https://doi.org/10.1143/JJAP.33.2817

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title = "Investigations of Pressure and Temperature Effects on Gelation Process of Egg White by Time-Resolved Turbidimetric Measurements.",

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.",

author = "Haruichi Kanaya and Kazuhiro Hara and Atsushi Nakamura and Nobuyasu Hiramatsu and Kazumi Matsushige",

year = "1994",

doi = "10.1143/JJAP.33.2817",

language = "English",

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pages = "2817--2820",

journal = "Japanese Journal of Applied Physics, Part 2: Letters",

issn = "0021-4922",

publisher = "IOP Publishing Ltd.",

number = "5",

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T1 - Investigations of Pressure and Temperature Effects on Gelation Process of Egg White by Time-Resolved Turbidimetric Measurements.

AU - Kanaya, Haruichi

AU - Hara, Kazuhiro

AU - Nakamura, Atsushi

AU - Hiramatsu, Nobuyasu

AU - Matsushige, Kazumi

PY - 1994

Y1 - 1994

N2 - 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.

AB - 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.

U2 - 10.1143/JJAP.33.2817

DO - 10.1143/JJAP.33.2817

M3 - Article

SN - 0021-4922

VL - 33

SP - 2817

EP - 2820

JO - Japanese Journal of Applied Physics, Part 2: Letters

JF - Japanese Journal of Applied Physics, Part 2: Letters

IS - 5

ER -

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

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