IMPROVEMENT OF GELLING PROPERTIES OF OVALBUMIN BY HEATING IN DRY STATE

被引：24

作者：

MATSUDOMI, N

ISHIMURA, Y

KATO, A

机构：

[1] Department of Agricultural Chemistry, Yamaguchi University, Yamaguchi

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1991年 / 55卷 / 03期

关键词：

D O I：

10.1080/00021369.1991.10870672

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

[No abstract available]

引用

页码：879 / 881

页数：3

共 9 条

[1] HEAT-INDUCED GELLING IN SOLUTIONS OF OVALBUMIN [J].

EGELANDSDAL, B .

JOURNAL OF FOOD SCIENCE, 1980, 45 (03) :570-+

[2] TURBIDITY AND HARDNESS OF A HEAT-INDUCED GEL OF HEN EGG OVALBUMIN [J].

HATTA, H ;

KITABATAKE, N ;

DOI, E .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1986, 50 (08) :2083-2089

[3]

HEGG PO, 1982, J FOOD SCI, V47, P1241, DOI 10.1111/j.1365-2621.1982.tb07656.x

[4] STRUCTURAL AND GELLING PROPERTIES OF DRY-HEATING EGG-WHITE PROTEINS [J].

KATO, A ;

IBRAHIM, HR ;

WATANABE, H ;

HONMA, K ;

KOBAYASHI, K .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1990, 38 (01) :32-37

[5] NEW APPROACH TO IMPROVE THE GELLING AND SURFACE FUNCTIONAL-PROPERTIES OF DRIED EGG-WHITE BY HEATING IN DRY STATE [J].

KATO, A ;

IBRAHIM, HR ;

WATANABE, H ;

HONMA, K ;

KOBAYASHI, K .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1989, 37 (02) :433-437

[6] The hydrogen ion dissociation curve of the crystalline albumin of the hen's egg. [J].

Kekwick, RA ;

Cannan, RK .

BIOCHEMICAL JOURNAL, 1936, 30 :227-234

[7] HEAT-INDUCED AND TRANSPARENT GEL PREPARED FROM HEN EGG OVALBUMIN IN THE PRESENCE OF SALT BY A 2-STEP HEATING METHOD [J].

KITABATAKE, N ;

HATTA, H ;

DOI, E .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1987, 51 (03) :771-778

[8]

MATSUDOMI N, UNPUB FOOD CHEM

[9] HEAT-INDUCED GELATION OF HENS EGG-YOLK LOW-DENSITY LIPOPROTEIN (LDL) DISPERSION [J].

NAKAMURA, R ;

FUKANO, T ;

TANIGUCHI, M .

JOURNAL OF FOOD SCIENCE, 1982, 47 (05) :1449-1453

← 1 →