Characteristics and intermolecular forces in gelation of rice globulin with fatty acid salts

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 51, Issue 6, 2004, Pages 281-287

  Yuno Ohta, Naoko ^a  

^a NIHON UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 4444225152     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.51.281     Document Type: Article

References (11)

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2. Yuno-Ohta, N., Maeda, H., Okada, M. and Hasegawa, K., Formation of transparent gels of sesame 13S globulin: Effects of fatty acid salts. J. Food Sci., 57, 86-90 (1992).
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7. Ross, E. and Schatz, G., Assay of protein in the presence of high concentrations of sulfhydryl compounds. Anal. Biochem., 54, 304 (1973).
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9. Kalina, M. and Pease, D.C., The preservation of ultrastructure in saturated phosphatidyl cholines by tannic acid in model systems and type II pneumocytes. J. Cell Biol., 74, 726 (1977).
10. Yuno-Ohta, N., Toryu, H., Higasa, T., Maeda, H., Okada, M. and Ohta, H., Gelation properties of ovalbumin as affected by fatty acid salts. J. Food Sci., 61, 906-910, 920 (1996).
11. Yuno-Ohta, N., Murata, K., Miyahara, M. and Ohta H., Rheological properties of sodium caprate-induced β-lactoglobulin gel and changes in secondary structure during gelation. J. Am. Oil Chem. Soc., in press.