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 |
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| container_title | Journal of food science |
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| creator | Yuno-Ohta, N Toryu, H Higasa, T Maeda, H Okada, M Ohta, H |
| description | 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 |
| doi_str_mv | 10.1111/j.1365-2621.1996.tb10899.x |
| format | Article |
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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</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1996.tb10899.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>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</subject><ispartof>Journal of food science, 1996-09, Vol.61 (5), p.906-910</ispartof><rights>1996 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Sep 1996</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5016-68d052b76cd2e7f5115dcadf68a3a35a467f8198b2c2d96bfa937604aa130d813</citedby><cites>FETCH-LOGICAL-c5016-68d052b76cd2e7f5115dcadf68a3a35a467f8198b2c2d96bfa937604aa130d813</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1996.tb10899.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1996.tb10899.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3256824$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Yuno-Ohta, N</creatorcontrib><creatorcontrib>Toryu, H</creatorcontrib><creatorcontrib>Higasa, T</creatorcontrib><creatorcontrib>Maeda, H</creatorcontrib><creatorcontrib>Okada, M</creatorcontrib><creatorcontrib>Ohta, H</creatorcontrib><title>Gelation properties of ovalbumin as affected by fatty acid salts</title><title>Journal of food science</title><description>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</description><subject>ALBUMINAS</subject><subject>ALBUMINE</subject><subject>ALBUMINS</subject><subject>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</subject><subject>Biological and medical sciences</subject><subject>CAPACIDAD DE RETENCION DE AGUA</subject><subject>CAPACITE DE RETENTION D'EAU</subject><subject>COLLOIDE</subject><subject>COLLOIDS</subject><subject>COLOIDES</subject><subject>fatty acid salt</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gel</subject><subject>Heat</subject><subject>HEAT TREATMENT</subject><subject>ION</subject><subject>ION STRENGTH EFFECTS</subject><subject>IONES</subject><subject>IONS</subject><subject>Oils & fats</subject><subject>ovalbumin</subject><subject>Proteins</subject><subject>Rheology</subject><subject>Salt</subject><subject>TEMPERATURA</subject><subject>TEMPERATURE</subject><subject>TRAITEMENT THERMIQUE</subject><subject>transparency</subject><subject>TRATAMIENTO TERMICO</subject><subject>WATER HOLDING CAPACITY</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1996</creationdate><recordtype>article</recordtype><recordid>eNqVkF2L1DAUQIMoOK7-BKEsvrbmJs2XLyqrOyqLguui-BJu00Q6dqezSUZn_r0pHfbdvITAybmXQ8g50AbKeblpgEtRM8mgAWNkkzug2pjm8ICsQAlac93CQ7KilLEaoFWPyZOUNnR-c7kib9Z-xDxM22oXp52PefCpmkI1_cGx298O2wpThSF4l31fdccqYM7HCt3QVwnHnJ6SRwHH5J-d7jNyc_n-28WH-urL-uPF26vaCQqylrqngnVKup55FQSA6B32QWrkyAW2UgUNRnfMsd7ILqDhStIWETjtNfAzcr54y553e5-y3Uz7uC0jLZiWK220KdCrBXJxSin6YHdxuMV4tEDtHMxu7BzMzsHsHMyegtlD-fziNAGTwzFE3Loh3Rs4E1KztmCvF-zvMPrjfwywny7fXRsqi6FeDEPK_nBvwPjbSsWVsN8_ry1lX_mPn6CtLvzzhQ84WfwVy1I318WtqCxNBf8Hr3GWug</recordid><startdate>199609</startdate><enddate>199609</enddate><creator>Yuno-Ohta, N</creator><creator>Toryu, H</creator><creator>Higasa, T</creator><creator>Maeda, H</creator><creator>Okada, M</creator><creator>Ohta, H</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199609</creationdate><title>Gelation properties of ovalbumin as affected by fatty acid salts</title><author>Yuno-Ohta, N ; Toryu, H ; Higasa, T ; Maeda, H ; Okada, M ; Ohta, H</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5016-68d052b76cd2e7f5115dcadf68a3a35a467f8198b2c2d96bfa937604aa130d813</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1996</creationdate><topic>ALBUMINAS</topic><topic>ALBUMINE</topic><topic>ALBUMINS</topic><topic>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</topic><topic>Biological and medical sciences</topic><topic>CAPACIDAD DE RETENCION DE AGUA</topic><topic>CAPACITE DE RETENTION D'EAU</topic><topic>COLLOIDE</topic><topic>COLLOIDS</topic><topic>COLOIDES</topic><topic>fatty acid salt</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gel</topic><topic>Heat</topic><topic>HEAT TREATMENT</topic><topic>ION</topic><topic>ION STRENGTH EFFECTS</topic><topic>IONES</topic><topic>IONS</topic><topic>Oils & fats</topic><topic>ovalbumin</topic><topic>Proteins</topic><topic>Rheology</topic><topic>Salt</topic><topic>TEMPERATURA</topic><topic>TEMPERATURE</topic><topic>TRAITEMENT THERMIQUE</topic><topic>transparency</topic><topic>TRATAMIENTO TERMICO</topic><topic>WATER HOLDING CAPACITY</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yuno-Ohta, N</creatorcontrib><creatorcontrib>Toryu, H</creatorcontrib><creatorcontrib>Higasa, T</creatorcontrib><creatorcontrib>Maeda, H</creatorcontrib><creatorcontrib>Okada, M</creatorcontrib><creatorcontrib>Ohta, H</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yuno-Ohta, N</au><au>Toryu, H</au><au>Higasa, T</au><au>Maeda, H</au><au>Okada, M</au><au>Ohta, H</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Gelation properties of ovalbumin as affected by fatty acid salts</atitle><jtitle>Journal of food science</jtitle><date>1996-09</date><risdate>1996</risdate><volume>61</volume><issue>5</issue><spage>906</spage><epage>910</epage><pages>906-910</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>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</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1996.tb10899.x</doi><tpages>5</tpages></addata></record> |
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| ispartof | Journal of food science, 1996-09, Vol.61 (5), p.906-910 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | 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 |
| title | Gelation properties of ovalbumin as affected by fatty acid salts |
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