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

応用物理学

研究成果: ジャーナルへの寄稿 › 学術誌 › 査読

2 被引用数 (Scopus)

抄録

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.

本文言語	英語
ページ（範囲）	2817
ページ数	1
ジャーナル	Japanese journal of applied physics
巻	33
号	5R
DOI	https://doi.org/10.1143/JJAP.33.2817
出版ステータス	出版済み - 5月 1994

!!!All Science Journal Classification (ASJC) codes

工学一般
物理学および天文学一般

文献へのアクセス

10.1143/JJAP.33.2817

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引用スタイル

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AU - Matsushige, Kazumi

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