On Sodium Chloride Action in the Gelation Process of Low Density Lipoprotein (LDL) from Hen Egg Yolk |
| |
| Authors: | T. WAKAMATU Y. SATO Y. SAITO |
| |
| Affiliation: | Authors Wakamatu and Saito are affiliated with the Basic Research Laboratory, Q.P. Co., Sengawa-cho, Chofu, Tokyo 182, Japan. Author Sato is affiliated with the Dept. of Food Science &Technology, Faculty of Agriculture, Nagoya Univ., Nagoya 464, Japan. |
| |
| Abstract: | Gelation of 40% LDL solution with 1~10% NaCl was inhibited during frozen storage at ?20°C and ?25°C. Frozen storage of LDL solutions with more than 4% NaCl at ?30°C, ?40°C and ?60°C induced the gelation, whereas gelation was inhibited by addition of 1 and 2% NaCl at temperatures lower than ?30°C. Differential scanning calorimetry analyses revealed that when NaCl acts as an inhibitor of gelation, it increased the unfrozen water in the LDL solutions through formation of LDL-water-NaCl complex where the water is hardly frozen; and when it acts as an accelerator of gelation, it promoted removal of water from the complex. |
| |
| Keywords: | |
|
|
