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Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel
PMP gel MTG NMR proton mobility WHC Microstructure
2012/8/13
The effect of microbial transglutaminase (MTG) on nuclear magnetic resonance relaxation (NMR) behaviour, water holding capacity (WHC) and microstructure of pork myofibrillar protein (PMP) gel was stud...
Effect of Curdlan on Retort Stability of a Pork Meat Gel System
curdlan retort minced-pork gel trehalose
2009/7/7
Effect of curdlan with or without trehalose on retort stability of a minced-pork gel system was investigated. The addition of curdlan suppressed the deterioration of physical properties as well as the...
Effect of Dry-Heated Egg White on Wheat Starch Gel and Gluten Dough
dry-heated egg white wheat starch wheat gluten gelatinization
2009/6/18
Characterization of the mechanisms of improvement of Chinese noodles by dry-heated egg white, were estimated by rheological and spectroscopic data of the effects of dry-heated egg white on wheat starc...
Gel Strength of Kamaboko Gels Produced by Microwave Heating
kamaboko microwave heating gel strength
2009/5/31
In this study, the strength of kamaboko gels heated by microwaves was investigated, and the change of elasticity of kamaboko gel during microwave heating was determined. The strength of gels made unde...
Screening of Stabilizers for Peanut Milk Based Set Yoghurt by Assessment of Whey Separation, Gel Firmness and Sensory Quality of the Yoghurt
Gel Firmness Sensory Quality
2008/11/26
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....
Screening of Stabilizers for Peanut Milk Based Set Yoghurt by Assessment of Whey Separation, Gel Firmness and Sensory Quality of the Yoghurt
Peanut Milk Whey Separation
2016/5/31
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....
Effect of Multi-Treatment of Freeze-Thaw or Low Temperature on Wheat Starch Gel
furunori wheat starch gel freeze-thaw treatment
2008/4/20
We investigated the effect of multiple treatments (10, 20 and 30 times, one cycle of treatment: 24 h) of freeze-thaw (-30°C) or low temperature (4°C) on wheat starch gel for elucidation of the formati...
Application of Polyacrylamide Gel Electrophoresis and Capillary Gel Electrophoresis to the Analysis of Lactobacillus delbrueckii Whole-Cell Proteins
Lactobacillus delbrueckii whole-cell proteins capillary gel electrophoresis polyacrylamide gel electrophoresis
2008/3/28
Whole-cell protein profiles of different strains of Lactobacillus delbrueckii isolated from dairy products were studied by capillary gel electrophoresis and PAGE. The high similarity among Lactobacill...
Effects of Limited Proteolysis on Gelation and Gel Properties of Whey Protein Isolate
whey protein hydrolysis proteases gelation
2008/3/23
Whey protein isolate was hydrolyzed by three proteolytic enzymes, porcine trypsin, a Bacillus subtilis protease (Neutrase®), and a Bacillus licheniformis protease. The heat-induced gelation proper...
Detection of Adulteration of Buttermilk Powder by Gel Electrophoresis
buttermilk powder fat globule membrane proteins nonfat dry milk whey
2008/3/22
Six commercial samples sold as buttermilk powder were compared with an authentic sample by SDS-PAGE, using either large gels (13.5 x 18 x .3 cm) with a manual system or precast miniature gels (4.3 x 5...
Comparison of Milk Proteins Using Preparative Isoelectric Focusing Followed by Polyacrylamide Gel Electrophoresis
comparison milk proteins preparative isoelectric focusing two-dimensional analysis
2008/3/22
The major proteins in milks from bovine, caprine, porcine, and murine animals and from humans were compared using a two-dimensional analysis method. In the first dimension, proteins were separated by ...
Restructured mango gel was prepared by alginate texturization of mango pulp using sodium alginate, glucono-δ-lactone and calcium hydrogen orthophosphate. The requisite quantities of the chemical addit...
Application of a Damped Oscillation Rheometer to Observe Sol-Gel Transition in a Food System
rheometer gelation soy protein logarithmic damping factor
2010/11/22
A damped oscillation rheometer was used to observe the gelation process of soy proteins. A small amount (∼1 cm3) of sample sol in a capped container was subjected to repeated rotational oscillat...