Simultaneous time-resolved measurements of weight and small-angle X-ray scattering of heat- and pressure-treated egg white during gel-to-glasslike transition
Time-resolved measurements of weight and the small-angle X-ray scattering (SAXS) profiles of heat- and pressure-treated egg white during the gel-to-glasslike transition were performed simultaneously. Although the weight decreased with time in both types of egg whites, the Guinier radii calculated fr...
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| Veröffentlicht in: | Japanese Journal of Applied Physics 1993-10, Vol.32 (10A), p.L1439-L1440 |
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| container_end_page | L1440 |
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| container_issue | 10A |
| container_start_page | L1439 |
| container_title | Japanese Journal of Applied Physics |
| container_volume | 32 |
| creator | KANAYA, H HARA, K TAKUSHI, E MATSUSHIGE, K |
| description | Time-resolved measurements of weight and the small-angle X-ray scattering (SAXS) profiles of heat- and pressure-treated egg white during the gel-to-glasslike transition were performed simultaneously. Although the weight decreased with time in both types of egg whites, the Guinier radii calculated from the SAXS profiles showed quite different tendencies; in the heat-treated gel, it decreased considerably with time, but that of the pressure-treated one remained almost constant. These results indicate that the denaturation procedure considerably influences the gel structure and their semimicroscopic properties during the transition. |
| doi_str_mv | 10.1143/jjap.32.l1439 |
| format | Article |
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Although the weight decreased with time in both types of egg whites, the Guinier radii calculated from the SAXS profiles showed quite different tendencies; in the heat-treated gel, it decreased considerably with time, but that of the pressure-treated one remained almost constant. These results indicate that the denaturation procedure considerably influences the gel structure and their semimicroscopic properties during the transition.</description><identifier>ISSN: 0021-4922</identifier><identifier>EISSN: 1347-4065</identifier><identifier>DOI: 10.1143/jjap.32.l1439</identifier><identifier>CODEN: JJAPA5</identifier><language>eng</language><publisher>Tokyo: Japanese journal of applied physics</publisher><subject>Biological and medical sciences ; Egg and egg product industries ; Food industries ; Fundamental and applied biological sciences. Psychology</subject><ispartof>Japanese Journal of Applied Physics, 1993-10, Vol.32 (10A), p.L1439-L1440</ispartof><rights>1994 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c274t-7627fe3ad159b632bbe8b0741473df6c1363f644544cac236f30ab56546524083</citedby><cites>FETCH-LOGICAL-c274t-7627fe3ad159b632bbe8b0741473df6c1363f644544cac236f30ab56546524083</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,778,782,27911,27912</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3883808$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>KANAYA, H</creatorcontrib><creatorcontrib>HARA, K</creatorcontrib><creatorcontrib>TAKUSHI, E</creatorcontrib><creatorcontrib>MATSUSHIGE, K</creatorcontrib><title>Simultaneous time-resolved measurements of weight and small-angle X-ray scattering of heat- and pressure-treated egg white during gel-to-glasslike transition</title><title>Japanese Journal of Applied Physics</title><description>Time-resolved measurements of weight and the small-angle X-ray scattering (SAXS) profiles of heat- and pressure-treated egg white during the gel-to-glasslike transition were performed simultaneously. Although the weight decreased with time in both types of egg whites, the Guinier radii calculated from the SAXS profiles showed quite different tendencies; in the heat-treated gel, it decreased considerably with time, but that of the pressure-treated one remained almost constant. These results indicate that the denaturation procedure considerably influences the gel structure and their semimicroscopic properties during the transition.</description><subject>Biological and medical sciences</subject><subject>Egg and egg product industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. 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Psychology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>KANAYA, H</creatorcontrib><creatorcontrib>HARA, K</creatorcontrib><creatorcontrib>TAKUSHI, E</creatorcontrib><creatorcontrib>MATSUSHIGE, K</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Japanese Journal of Applied Physics</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>KANAYA, H</au><au>HARA, K</au><au>TAKUSHI, E</au><au>MATSUSHIGE, K</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Simultaneous time-resolved measurements of weight and small-angle X-ray scattering of heat- and pressure-treated egg white during gel-to-glasslike transition</atitle><jtitle>Japanese Journal of Applied Physics</jtitle><date>1993-10-01</date><risdate>1993</risdate><volume>32</volume><issue>10A</issue><spage>L1439</spage><epage>L1440</epage><pages>L1439-L1440</pages><issn>0021-4922</issn><eissn>1347-4065</eissn><coden>JJAPA5</coden><abstract>Time-resolved measurements of weight and the small-angle X-ray scattering (SAXS) profiles of heat- and pressure-treated egg white during the gel-to-glasslike transition were performed simultaneously. Although the weight decreased with time in both types of egg whites, the Guinier radii calculated from the SAXS profiles showed quite different tendencies; in the heat-treated gel, it decreased considerably with time, but that of the pressure-treated one remained almost constant. These results indicate that the denaturation procedure considerably influences the gel structure and their semimicroscopic properties during the transition.</abstract><cop>Tokyo</cop><pub>Japanese journal of applied physics</pub><doi>10.1143/jjap.32.l1439</doi></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-4922 |
| ispartof | Japanese Journal of Applied Physics, 1993-10, Vol.32 (10A), p.L1439-L1440 |
| issn | 0021-4922 1347-4065 |
| language | eng |
| recordid | cdi_crossref_primary_10_1143_JJAP_32_L1439 |
| source | IOP Publishing Journals; Institute of Physics (IOP) Journals - HEAL-Link |
| subjects | Biological and medical sciences Egg and egg product industries Food industries Fundamental and applied biological sciences. Psychology |
| title | Simultaneous time-resolved measurements of weight and small-angle X-ray scattering of heat- and pressure-treated egg white during gel-to-glasslike transition |
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