GELATION PROPERTIES OF OVALBUMIN AS AFFECTED BY FATTY-ACID SALTS

Authors
YUNOOHTA N TORYU H HIGASA T MAEDA H OKADA M OHTA H
Citation
N. Yunoohta et al., GELATION PROPERTIES OF OVALBUMIN AS AFFECTED BY FATTY-ACID SALTS, Journal of food science, 61(5), 1996, pp. 906
Citations number
28
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
61
Issue
5
Year of publication
1996
Database
ISI
SICI code
0022-1147(1996)61:5<906:GPOOAA>2.0.ZU;2-9
Abstract
The physicochemical properties of heat-induced ovalbumin (OVA) gels co ntaining fatty acid salts (FAS) were investigated. Water-holding abili ty and transparency markedly increased in the presence of Sodium capra te or sodium laurate. Ar 9% of the protein concentration transparent a nd hard gels formed; at 7%, transparent and soft gels formed. Scanning electron microscopy showed that the transparent gels had a more homog eneous structure than turbid gels without FAS. Differential scanning c alorimetry indicated that denaturation temperature of OVA was decrease d and the peaks became broader after addition of FAS.