淡雪かんについて　ＩＩ　　卵白の熱変性について

• 桜井 映子

  東京学芸大学教育学部

• 朝倉 富美子

  大田区立大森第七中学校

• 伊東 清枝

  東京学芸大学教育学部

書誌事項

タイトル別名

• Studies on Awayukikan (white-egg-cake). Part 2. On the thermal denaturation of egg-white.
• Studies on Awayukikan (White-Egg-Cake) (Part 2)
• 淡雪かんについて (第2報)

抄録

Electrophoretic studies were made to examine the thermal denaturation on the egg-white proteins in the preparation of white-egg-cake (Awayukikan, a traditional Japanese cake) using the whipped egg-white mixed with the agar-agar sucrose solution at temperature of 90°C. The relation between the state of whipped egg-white contained in Awayukikan and the stability of the product was also studied.<BR>Results obtained are summarized as follows : <BR>1) Ovalbumin, ovomucoid, globulin, conalbumin and lysozyme underwent denaturation in the temperature changed from 70°C of mixing to 65°C of the product, when the egg-white was mixed with the agar-agar solution without sucrose.<BR>2) Denaturation of five proteins did not take place when the agar-agar solution contained more than 20 % of sucrose.<BR>3) It was found that, in case of mixing starting at a temperature of 90°C and with a higher content of sucrose, a highly stability Awayukikan was formed, giving low specific density, less syneresis and light palatability.

収録刊行物

• 家政学雑誌

  家政学雑誌 36 (9), 689-695, 1985

  一般社団法人 日本家政学会

詳細情報

• CRID: 1390282681307094784
• NII論文ID: 130003717240
• DOI: 10.11428/jhej1951.36.689
• ISSN: 18847870
• ISSN: 04499069
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可