Simultaneous Time-Resolved Measurements of Weight and Small-Angle X-Ray Scattering of Heat- and Pressure-Treated Egg White during Gel-to-Glasslike Transition

Haruichi Kanaya; Kazuhiro Hara; Eisei Takushi; Kazumi Matsushige

Simultaneous Time-Resolved Measurements of Weight and Small-Angle X-Ray Scattering of Heat- and Pressure-Treated Egg White during Gel-to-Glasslike Transition

Haruichi Kanaya, Kazuhiro Hara, Eisei Takushi, Kazumi Matsushige

Research output: Contribution to journal › Article › peer-review

Abstract

Time-resolved measurements of weight and the small-angle X-ray scattering (SAXS) profiles of heat- and pressure-treated egg white during the gel-to-glasslike transition were performed simultaneously. Although the weight decreased with time in both types of egg whites, the Guinier radii calculated from the SAXS profiles showed quite different tendencies; in the heat-treated gel, it decreased considerably with time, but that of the pressure-treated one remained almost constant. These results indicate that the denaturation procedure considerably influences the gel structure and their semimicroscopic properties during the transition.

Original language	English
Pages (from-to)	L1439-L1440
Journal	Japanese Journal of Applied Physics, Part 2: Letters
Volume	32
Issue number	10
Publication status	Published - 1993

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Simultaneous Time-Resolved Measurements of Weight and Small-Angle X-Ray Scattering of Heat- and Pressure-Treated Egg White during Gel-to-Glasslike Transition. / Kanaya, Haruichi; Hara, Kazuhiro; Takushi, Eisei et al.
In: Japanese Journal of Applied Physics, Part 2: Letters, Vol. 32, No. 10, 1993, p. L1439-L1440.

Research output: Contribution to journal › Article › peer-review

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title = "Simultaneous Time-Resolved Measurements of Weight and Small-Angle X-Ray Scattering of Heat- and Pressure-Treated Egg White during Gel-to-Glasslike Transition",

abstract = "Time-resolved measurements of weight and the small-angle X-ray scattering (SAXS) profiles of heat- and pressure-treated egg white during the gel-to-glasslike transition were performed simultaneously. Although the weight decreased with time in both types of egg whites, the Guinier radii calculated from the SAXS profiles showed quite different tendencies; in the heat-treated gel, it decreased considerably with time, but that of the pressure-treated one remained almost constant. These results indicate that the denaturation procedure considerably influences the gel structure and their semimicroscopic properties during the transition.",

author = "Haruichi Kanaya and Kazuhiro Hara and Eisei Takushi and Kazumi Matsushige",

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AU - Kanaya, Haruichi

AU - Hara, Kazuhiro

AU - Takushi, Eisei

AU - Matsushige, Kazumi

PY - 1993

Y1 - 1993

N2 - Time-resolved measurements of weight and the small-angle X-ray scattering (SAXS) profiles of heat- and pressure-treated egg white during the gel-to-glasslike transition were performed simultaneously. Although the weight decreased with time in both types of egg whites, the Guinier radii calculated from the SAXS profiles showed quite different tendencies; in the heat-treated gel, it decreased considerably with time, but that of the pressure-treated one remained almost constant. These results indicate that the denaturation procedure considerably influences the gel structure and their semimicroscopic properties during the transition.

AB - Time-resolved measurements of weight and the small-angle X-ray scattering (SAXS) profiles of heat- and pressure-treated egg white during the gel-to-glasslike transition were performed simultaneously. Although the weight decreased with time in both types of egg whites, the Guinier radii calculated from the SAXS profiles showed quite different tendencies; in the heat-treated gel, it decreased considerably with time, but that of the pressure-treated one remained almost constant. These results indicate that the denaturation procedure considerably influences the gel structure and their semimicroscopic properties during the transition.

M3 - Article

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

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IS - 10

ER -

Simultaneous Time-Resolved Measurements of Weight and Small-Angle X-Ray Scattering of Heat- and Pressure-Treated Egg White during Gel-to-Glasslike Transition

Abstract

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