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Gelation Properties of Ovalbumin as Affected by Fatty Acid Salts |
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| Authors: | NAOKO YUNO-OHTA HIROKO TORYU TAKAHIKO HIGASA HIDEO MAEDA MITSUKO OKADA HIROYUKI OHTA |
| Affiliation: | Author Yuno-Ohta is with Junior College at Mishima, Nihon Univ., Bunkyo Cho, Mishima City, Shizuoka 411, Japan, Authors Toryu, Maeda, and Okada are with the Faculty of Health and Living Sciences, Naruto Univ. of Education, Naruto City, Tokushima 772, Japan. Author Higasa is with the Research Institute for Food Science, Kyoto Univ., Uji 611, Kyoto, Japan. Author Ohta is with Dept. of Biological Sciences, Faculty of Bioscience &Biotechnology, Tokyo Institute of Technology, Nagatsuta, Yokohama 226, Japan. |
| 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% 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. |
| Keywords: | ovalbumin gel fatty acid salt transparency |