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Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic
Raman spectroscopy Textural properties Heat-induced gelation Principal component analysis (PCA)
2012/8/14
Structural changes, textural properties and their relationships in pork myofibrillar proteins (PMP) were studied by Raman spectroscopy, texture profile analysis (TPA) and principal component analysis ...
Influence of Phytase Treatment on the Gelation Property of Soymilk
soymilk phytase phytate glucono-δ-lactone
2009/6/18
The contribution of phytate to the gelation properties of soymilk was studied by a phytase treatment to reduce the phytate in soymilk. The breaking stress of the gel prepared from the phytase-treated ...
Heat-Induced Gelation of Charcoal-Treated Serum Protein
heat-induced gelation charcoal-treatment gel strength
2009/6/18
The gel strength of charcoal-treated bovine serum and porcine serum proteins at a concentration of 8% was determined with different concentrations of NaCl after heating at 80°C for 15 min at pH 7.0. T...
Influence of Cation Sequestering and pH on Quiescent Thermal Association of β-Lactoglobulin AB from Fresh Cheddar Whey: An Insight into Gelation Mechanism
gelation β-lactoglobulin chelation
2009/6/17
Freshly fractionated β-lactoglobulin AB (β-Lg) from Cheddar whey was dispersed at pH 3.5, 7, and 9 buffers containing 20 mM EDTA, and circulated at 25°C through a closed loop containing a 200 nm pore ...
Freeze-Gelation of Sucrose or Trehalose Treated Soymilk
soymilk heating cooling freeze-gel
2009/6/17
To estimate the effects of two different kinds of sugar on soymilk freeze-gel, sucrose and trehalose, respectively, were added to raw untreated soymilk. Soymilk containing sugar was processed to form ...
Effect of Copper, Iron, Zinc and Magnesium Ions on Bovine Serum Albumin Gelation
microstructure trace-metals gelation
2009/6/17
This study was conducted to observe the effect of trace amounts of various ions CuSO4, FeSO4, ZnSO4 and MgSO4, on the microstructure of bovine serum albumin (BSA) gels. Microstructure was studied usin...
Effects of Microbial Transglutaminase for Gelation of Soy Protein Isolate during Cold Storage
soy protein gel formation cold storage
2009/6/17
On gelation of soy protein isolate during cold storage, strength, deformation, elasticity E0 and Newtonian viscosity ηN of the gels greatly increased with addition of one unit/g protein of microbial t...
Effects of Cooling Rate and Sodium Chloride on Polysaccharide Gelation
cooling rate gelation gellan gum κ-carrageenan
2009/5/20
The effects of cooling rate and 0.1∼0.5% sodium chloride (NaCl) on the gelation of 0.8% agar, gellan gum and κ-carrageenan solutions were investigated based on the storage modulus and by differe...
Effect of temperature on gelation process of sericin aqueous solution
sericin gel formation temperature near-ultraviolet absorbance turbidity cocoon
2009/3/23
Effect of temperature on gelation process of sericin aqueous solution。
Silica-based versus silica-titania sol–gel materials – comparison of the physical properties: surface tension, gelation time, refractive index and optical transmittance
silica-titania sol–gel materials surface tension
2011/5/6
Knowledge of the physical parameters and optical constants of sols and sol–gel materials is important in view of their possible applications. In this work, silica and silica-titania sols were examined...
Aggregation Induced by Calcium Chloride and Subsequent Thermal Gelation of Whey Protein Isolate
whey proteins aggregation gelation calcium
2008/3/28
The aggregation of whey proteins that was induced by CaCl2 was investigated by measuring turbidity and aggregate size. The effect of the aggregation on thermal gelation was determined by measuring gel...
Effects of Limited Proteolysis on Gelation and Gel Properties of Whey Protein Isolate
whey protein hydrolysis proteases gelation
2008/3/23
Whey protein isolate was hydrolyzed by three proteolytic enzymes, porcine trypsin, a Bacillus subtilis protease (Neutrase®), and a Bacillus licheniformis protease. The heat-induced gelation proper...
Synergistic Interaction Between ß-Lactoglobulin and Bovine Serum Albumin in Heat-Induced Gelation
whey proteins thermal gelation
2008/3/22
Heat-induced gelation in a mixed system of ß-LG and BSA was studied. The hardness of the gels made with the mixture was affected significantly by the relative proportion of ß-LG and BSA; u...
Role of Protein and Lactose Interactions in the Age Gelation of Ultra-High Temperature Processed Concentrated Skim Milk
age gelation ultra-high temperature lactose native milk proteinase
2008/3/18
Skim milk was pasteurized, diafiltered, and concentrated three times by UF. Lactose or sucrose was then added at 3 or 6%. The five samples containing <.05% lactose, 3 and 6% lactose, and 3 and 6% sucr...
Gelation of Porcine Globin by Pepsin Treatment
pepsin treatment surface hydrophobicity hydrolysis
2010/11/23
The effects of pepsin treatment on the gelation of porcine globin were studied by measurements of surface hydrophobicity, extent of hydrolysis, gel strength and polyacrylamide gel electrophoresis. Gel...