Effects of Sugars on the Cross-Linking Formation and Phase Separation of High-Pressure Induced Gel of Whey Protein from Bovine Milk
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- HE Jin-Song
- Department of Applied Biochemistry, Utsunomiya University
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- AZUMA Norihiro
- Department of Applied Biochemistry, Utsunomiya University
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- HAGIWARA Toshio
- Department of Applied Biochemistry, Utsunomiya University
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- KANNO Choemon
- Department of Applied Biochemistry, Utsunomiya University
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抄録
The effects of sugars (xylose, arabinose, fucose, fructose, galactose, glucose, sorbitol, maltose, sucrose, and lactose; 0–20% w/v) on the properties of the pressure-induced gel from a whey protein isolate (20%, 800 MPa, 30 °C, 10 min) were studied. All the sugars decreased the hardness, breaking stress and water-holding capacity of the gel at the same concentration of 55.5 mM. Increasing the sugar content changed the microstructure of the gel from a honeycomb-like structure to a stranded structure, while the strand thickness was progressively reduced. These results suggest that sugars decreased the degree of intermolecular S–S bonding of proteins and non-covalent interaction, and restrained the phase separation during gelation under high pressure.
収録刊行物
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 70 (3), 615-625, 2006
公益社団法人 日本農芸化学会
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詳細情報
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- CRID
- 1390001206475675136
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- NII論文ID
- 10018533280
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- NII書誌ID
- AA10824164
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- ISSN
- 13476947
- 09168451
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- NDL書誌ID
- 7871840
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可