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インデックスリンク
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Effects of Adding Rapeseed Oil or Milk Fat Cream to Liquid Hen Egg on Lipid Distribution after Centrifugation and Heat-Induced Gel Network
http://hdl.handle.net/10935/0002005900
http://hdl.handle.net/10935/0002005900d4dfdcd7-3cc2-4d6a-92f9-b15dac486354
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
https://doi.org/10.1021/acsfoodscitech.2c00169
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| アイテムタイプ | default_学術雑誌論文 / Journal Article(1) | |||||||||||||||||
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| タイトル | ||||||||||||||||||
| タイトル | Effects of Adding Rapeseed Oil or Milk Fat Cream to Liquid Hen Egg on Lipid Distribution after Centrifugation and Heat-Induced Gel Network | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 言語 | ||||||||||||||||||
| 言語 | eng | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 言語 | en | |||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | egg yolk | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 言語 | en | |||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | rapeseed oil | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 言語 | en | |||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | milk fat cream | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 言語 | en | |||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | emulsion | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 言語 | en | |||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | heat-induced gel | |||||||||||||||||
| 資源タイプ | ||||||||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||||||
| 資源タイプ | journal article | |||||||||||||||||
| アクセス権 | ||||||||||||||||||
| アクセス権 | metadata only access | |||||||||||||||||
| アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||||||||||||||
| 著者 |
淺井 智子
× 淺井 智子× 高村 仁知
× 杉山 寿美
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| 抄録 | ||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||
| 内容記述 | Although the addition of rapeseed oil (RO) or milk fat (MF) cream to hen eggs is known to alter their rheological properties during heating and facilitate the generation of unique textures, the related gel formation mechanism is poorly understood. Herein, this mechanism is probed by post-centrifugation lipid analysis to reveal that most RO droplets are liberated from the unheated liquid egg but become trapped therein after heating, whereas MF globules remain trapped both before and after heating. Further characterization by differential scanning calorimetry and transmission electron microscopy suggests that RO droplets are trapped in a void protein matrix because of enhanced protein denaturation, whereas MF globules suppress protein denaturation and are thickly covered with the resulting ultrafine matrix. Thus, liquid egg supplementation with fat or oil is concluded to affect the interactions between proteins and lipids and the degree of protein denaturation during heating, promoting the generation of specific textures in egg-based gels. | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 書誌情報 |
en : ACS Food Science & Technology 巻 2, 号 9, p. 1459-1467, 発行日 2022 |
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| 出版者 | ||||||||||||||||||
| 出版者 | American Chemical Society | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| ISSN | ||||||||||||||||||
| 収録物識別子タイプ | EISSN | |||||||||||||||||
| 収録物識別子 | 2692-1944 | |||||||||||||||||
| DOI | ||||||||||||||||||
| 識別子タイプ | DOI | |||||||||||||||||
| 関連識別子 | 10.1021/acsfoodscitech.2c00169 | |||||||||||||||||
| 権利 | ||||||||||||||||||
| 権利情報 | © The Authors. | |||||||||||||||||
| 言語 | en | |||||||||||||||||
