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Influence of Phytase Treatment on the Gelation Property of Soymilk
soymilk phytase phytate glucono-δ-lactone
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2009/6/18
The contribution of phytate to the gelation properties of soymilk was studied by a phytase treatment to reduce the phytate in soymilk. The breaking stress of the gel prepared from the phytase-treated ...
Heat-Induced Gelation of Charcoal-Treated Serum Protein
heat-induced gelation charcoal-treatment gel strength
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2009/6/18
The gel strength of charcoal-treated bovine serum and porcine serum proteins at a concentration of 8% was determined with different concentrations of NaCl after heating at 80°C for 15 min at pH 7.0. T...
Influence of Cation Sequestering and pH on Quiescent Thermal Association of β-Lactoglobulin AB from Fresh Cheddar Whey: An Insight into Gelation Mechanism
gelation β-lactoglobulin chelation
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2009/6/17
Freshly fractionated β-lactoglobulin AB (β-Lg) from Cheddar whey was dispersed at pH 3.5, 7, and 9 buffers containing 20 mM EDTA, and circulated at 25°C through a closed loop containing a 200 nm pore ...
Freeze-Gelation of Sucrose or Trehalose Treated Soymilk
soymilk heating cooling freeze-gel
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2009/6/17
To estimate the effects of two different kinds of sugar on soymilk freeze-gel, sucrose and trehalose, respectively, were added to raw untreated soymilk. Soymilk containing sugar was processed to form ...
Effect of Copper, Iron, Zinc and Magnesium Ions on Bovine Serum Albumin Gelation
microstructure trace-metals gelation
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2009/6/17
This study was conducted to observe the effect of trace amounts of various ions CuSO4, FeSO4, ZnSO4 and MgSO4, on the microstructure of bovine serum albumin (BSA) gels. Microstructure was studied usin...
Effects of Microbial Transglutaminase for Gelation of Soy Protein Isolate during Cold Storage
soy protein gel formation cold storage
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2009/6/17
On gelation of soy protein isolate during cold storage, strength, deformation, elasticity E0 and Newtonian viscosity ηN of the gels greatly increased with addition of one unit/g protein of microbial t...
Effects of Cooling Rate and Sodium Chloride on Polysaccharide Gelation
cooling rate gelation gellan gum κ-carrageenan
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2009/5/20
The effects of cooling rate and 0.1∼0.5% sodium chloride (NaCl) on the gelation of 0.8% agar, gellan gum and κ-carrageenan solutions were investigated based on the storage modulus and by differe...
Gelation of Porcine Globin by Pepsin Treatment
pepsin treatment surface hydrophobicity hydrolysis
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2010/11/23
The effects of pepsin treatment on the gelation of porcine globin were studied by measurements of surface hydrophobicity, extent of hydrolysis, gel strength and polyacrylamide gel electrophoresis. Gel...