MISC

1998年8月

Heat aggregation of dry heated egg white and its inhibiting effect on heat coagulation of fresh egg white

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • JQ Xu
  • ,
  • M Shimoyamada
  • ,
  • K Watanabe

46
8
開始ページ
3027
終了ページ
3032
記述言語
英語
掲載種別
DOI
10.1021/jf971107h
出版者・発行元
AMER CHEMICAL SOC

The characteristics of dialyzed and freeze-dried egg white that was dry-heated under various conditions (70-125 degrees C, 0 min-6 h) were studied. The dry-heated egg whites (DHEWs, 120 degrees C) showed the formation of insoluble aggregates (coagula) within 50 min, turbid soluble ones (50 min-a h), and transparent soluble ones (2-6 h) according to the dry-heating times when solubilized at 10% concentration (pH 7.4) and reheated at 60 degrees C for 3.5 min. A transparent DHEW solution without any coagula when reheated was obtained by using a shorter dry-heating time and elevating the dry-heating temperature. It was also found that NaCl suppressed the turbidity development of DHEW solution promoted by CaCl2. When 10% DHEW solutions (120 degrees C, >2 h) were mixed with fresh egg white at the ratio of 1:1 in volume and heated at 60 degrees C for 3.5 min, coagulum formations in their mixtures were inhibited. The patterns of native- and SDS-PAGEs and gel filtration suggest that soluble aggregates of ovalbumin formed in the dry-heating process inhibit the formation of ovotransferrin coagula.

Web of Science ® 被引用回数 : 27

リンク情報
DOI
https://doi.org/10.1021/jf971107h
CiNii Articles
http://ci.nii.ac.jp/naid/30011488891
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000075478100021&DestApp=WOS_CPL

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