| Budget Amount *help |
¥3,600,000 (Direct Cost: ¥3,600,000)
Fiscal Year 2000: ¥500,000 (Direct Cost: ¥500,000)
Fiscal Year 1999: ¥3,100,000 (Direct Cost: ¥3,100,000)
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| Research Abstract |
The heat denaturation properties of egg white proteins are important in cake volume and texture. Thermostability is likely to account for the low rigidity of heatinduced gels made from S-ovalbumin. During food processing, such a difference may affect the way egg whites are cooked. However, very little is known about the changes in the gelling properties of egg white from stored eggs, when subjected to heat. The present research was therefore conducted in order to study in greater detail the differences in the rheological and microstructural properties of heat-induced gels of thick and thin egg whites obtained from fresh and stored shell eggs. The increases in G' values in the thin egg white from stored shell eggs were steeper than those in the thick egg white from stored shell eggs. Thus, the above results indicate that increasing storage periods of shell eggs result in rising gelling temperatures, defined as the temperature at which an appreciable increase in G' occurs, in both of thick and thin egg whites, as well as in increasing G' values of the final heat-set products of such egg whites, especially thin egg white. The gelation properties of savory cup custard (chawan mushi) by cooking on fresh eggs were many small size-lipids. It was concerned with the viscosity of savory cup custard. The effect of cooking on the properties of a special egg enriched with vitamin E and α-linoleic acid was studied and compared with that of a normal egg. The addition of vitamin E and α-linoleic acid increased the emulsifying properties of the special egg yolk. The lipid particle size of the special egg yolk was smaller than that of the normal egg yolk, so it is suggested that the lipid particle size is related to the cooking properties of egg yolk.
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