Gelation properties of ovalbumin as affected by fatty acid salts

The physicochemical properties of heat-induced ovalbumin (OVA) gels containing fatty acid salts (FAS) were investigated. Water-holding ability and transparency markedly increased in the presence of sodium caprate or sodium laurate. At 9%e of the protein concentration transparent and hard gels formed...

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Veröffentlicht in:	Journal of food science 1996-09, Vol.61 (5), p.906-910
Hauptverfasser:	Yuno-Ohta, N, Toryu, H, Higasa, T, Maeda, H, Okada, M, Ohta, H
Format:	Artikel
Sprache:	eng
Schlagworte:	ALBUMINAS ALBUMINE ALBUMINS Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences CAPACIDAD DE RETENCION DE AGUA CAPACITE DE RETENTION D'EAU COLLOIDE COLLOIDS COLOIDES fatty acid salt Food industries Food science Fundamental and applied biological sciences. Psychology gel Heat HEAT TREATMENT ION ION STRENGTH EFFECTS IONES IONS Oils & fats ovalbumin Proteins Rheology Salt TEMPERATURA TEMPERATURE TRAITEMENT THERMIQUE transparency TRATAMIENTO TERMICO WATER HOLDING CAPACITY
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Zusammenfassung:	The physicochemical properties of heat-induced ovalbumin (OVA) gels containing fatty acid salts (FAS) were investigated. Water-holding ability and transparency markedly increased in the presence of sodium caprate or sodium laurate. At 9%e of the protein concentration transparent and hard gels formed; at 7%, transparent and soft gels formed. Scanning electron microscopy showed that the transparent gels had a more homogeneous structure than turbid gels without FAS. Differential scanning calorimetry indicated that denaturation temperature of OVA was decreased and the peaks became broader after addition of FAS
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.1996.tb10899.x