| Project/Area Number |
05660138
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| Research Category |
Grant-in-Aid for General Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Research Field |
食品科学・栄養科学
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| Research Institution | Kinki University (1994)
Kyoto University (1993) |
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Principal Investigator |
DOI Etsusiro Kinki Univ.Dept.of Biotechnologcal Proffesse, 生物理工学部, 教授 (40027181)
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| Co-Investigator(Kenkyū-buntansha) |
TANI Fumito Kyoto Univ.Reseach Institute for Food Sciense, Asistant, 食糧科学研究所, 助手 (70212040)
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| Project Period (FY) |
1993 – 1994
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| Project Status |
Completed (Fiscal Year 1994)
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| Budget Amount *help |
¥2,100,000 (Direct Cost: ¥2,100,000)
Fiscal Year 1994: ¥700,000 (Direct Cost: ¥700,000)
Fiscal Year 1993: ¥1,400,000 (Direct Cost: ¥1,400,000)
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| Keywords | Gel / Transparent gel / Ouslbumin / Serum albumin / Protein gel / 熱変性 / GroEL / モルテングロビユ-ル / ゲル |
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| Research Abstract |
Properties of heat induced gel of food proteins investigated mainly by using ovalbumin. By the control of protein concentration, pH and ionic strength of medium, we succeeded to prepare transparent gels, transparent sols, turbid gels, and tubid sols. The molecular structures of heat induced gels, could be analyzed by various optical methods and hydrodynamic methods.
The structures of transparent gels analyzed more easily than those of turbid gels. The structure of transparent gels were constructed by string of beads like structure which were made of linear aggregate of giobular proteins. The structure of turbid gels were constructed by random aggregate of proteins. Similar results could be obtained from many proteins including lysozyme, and bovine serum proteins.
In the transparent gels, globular proteins did not completely denatured and keep globule state, so called molten globular state. Such as molten globular state would affect to produce linear aggregate of heat denaurted globular proteins.
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