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Formation and characterization of ovalbumin cold-set gel in simple food system : 단순 식품계에서 오브알부민 콜드-?V 겔의 형성과 특징
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- Authors
- Advisor
- 문태화
- Issue Date
- 2005
- Publisher
- 서울대학교 대학원
- Keywords
- 콜드-?V 겔 ; Cold-set gels ; 오브알부민 ; Ovalbumin ; MALLS ; MALLS ; 중합체 특성 ; aggregateion properties ; Rheometer ; Rheometer ; 겔화 특성 ; gelation property
- Description
- Thesis(master`s)--서울대학교 대학원 :농생명공학부,2005.
- Abstract
- The objectives of this study were to form soluble aggregates in simple food systems containing
sucrose and NaCl and to investigate the influence of the soluble aggregates on gelation patterns
of cold-set gels in simple food systems. Ovalbumin aqueous solution (2%, pH 7.0) was heated at
80 ?C. After cooling, gelation was induced by 0.1% glucono-?-lactone at 20 ?C. The weight
average molar mass (Mw) of aggregates and the root mean square radius of gyration (Rg) of
aggregates were determined by multi-angle laser light scattering detector. Formation of cold-set
gels was monitored by development of the complex modulus (G*) at 20 ?C for 10 hr. With
increasing the preheating time (1, 6 and 24 hr), native ovalbumin converted gradually to
denatured soluble aggregates. After 24 hr, aggregates with high molecular weight were formed 87%
of entire soluble aggregates. Mw of the aggregates increased slightly and Rg of the aggregates
rarely increased with increasing sucrose concentration (0.1, 0.5 and 1 M). Mw and Rg of the
aggregates increased rapidly with increasing NaCl concentration (1 and 2 mM), and Mw and Rg with
two different cosolvents increased more than with sucrose or NaCl. Mw of the aggregates with 500
mM sucrose and 1 mM NaCl were the highest in all cases. Mw and Rg of the aggregates increased
because of viscosity due to 1 M (34%) sucrose. So, these two cosolvents, sucrose and NaCl, can
be important in controlling the properties of the cold-set gels.
- Language
- English
- URI
- http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000051539
https://hdl.handle.net/10371/67555
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