Isothermal gelation of proteins .1. Urea-induced gelation of whey proteins and their gelling mechanism

被引：16
|
作者：
Katsuta, K
Hatakeyama, M
Hiraki, J
机构：
[1] CHISSO CORP,YOKOHAMA RES INST,KANAZAWA KU,YOKOHAMA,KANAGAWA 236,JAPAN
[2] NIIGATA UNIV,FAC EDUC,YOKOHAMA,KANAGAWA 236,JAPAN
来源：
FOOD HYDROCOLLOIDS | 1997年 / 11卷 / 04期
关键词：
D O I：
10.1016/S0268-005X(97)80033-1
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The changes in dynamic elastic moduli of whey proteins [whey protein isolates beta-lactoglobulin (B-Lg), alpha-lactalbumin (A-La) and bovine serum albumin (BSA)] at various concentrations in the presence of 8 mol/dm(3) urea with time were measured at 25 degrees C, because whey protein-urea systems set to gels automatically at room temperature without heating. From the time dependence behavior of elastic moduli for the proteins, the individual proteins were characterized as BSA having good, B-Lg intermediate and A-La poor urea-induced gelation. The disulfide bonds and hydrogen bonds played important roles in the formation the urea-induced gels.
引用
收藏
页码：367 / 372
页数：6
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