ダチョウ卵の理化学的特性：　　白色レグホーン種鶏卵との比較

• 峯木 真知子

  青葉学園短期大学

• 棚橋 伸子

  青葉学園短期大学

• 設楽 弘之

  キューピー(株)研究所

書誌事項

タイトル別名

• Physical and Chemical Properties of Ostrich Egg (Struthio camelus domesticus): Comparison with White Leghorn Hen Egg
• ダチョウラン ノ リカガクテキ トクセイ ハクショク レグホーン シュケイラン ト ノ ヒカク
• Comparison with White Leghorn Hen Egg
• 白色レグホーン種鶏卵との比較

抄録

The properties of ostrich egg were examined by measuring proportional parts, shape index, yolk index, percentage of thick albumen, pH of albumen and yolk, chemical compositions, color, rheological properties of albumen, compared with those of white leghorn hen egg. The shell of ostrich egg was extremely thick, the ratio of shell weight to egg weight was 20.0% (12.4%: hen egg), and yolk index was 0.17 (0.39: hen egg). Chemical properties of ostrich egg were similar to those of hen egg. The adhesion in physical properties of ostrich egg albumen was higher than that of hen egg. SDS-PAGE patterns of albumen and yolk were different between ostrich egg and hen egg. As the weight of ostrich egg is about 20 times as much as that of hen egg, ostrich egg is expected as an useful food resource.

収録刊行物

• 日本食品科学工学会誌

  日本食品科学工学会誌 50 (6), 266-271, 2003

  公益社団法人 日本食品科学工学会

キーワード

• Food Science

詳細情報

• CRID: 1390001206407232896
• NII論文ID: 10011626473
• NII書誌ID: AN10467499
• DOI: 10.3136/nskkk.50.266
• COI: 1:CAS:528:DC%2BD3sXmsFGgtb0%3D
• ISSN: 18816681
• ISSN: 1341027X
• ISSN: http://id.crossref.org/issn/1341027X
• NDL書誌ID: 6618894
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I6618894
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
  • KAKEN
• 抄録ライセンスフラグ: 使用不可