NDLI: Influence of sodium chloride and glucose on acid-induced gelation of heat-denatured ovalbumin.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Choi, S. J. Lee, S. E. Moon, T. W.
Description	Author Affiliation: Choi SJ ( Department of Agricultural Biotechnology, Center for Agricultural Biomaterials, and Research Inst. for Agriculture and Life Sciences, Seoul Natl. Univ., Seoul 151-921, Korea.)
Abstract	We examined the effects of NaCl and glucose on cold-set ovalbumin gelation. Cold-set gels were prepared by adding glucono-delta-lactone (GDL) to a 2% heated ovalbumin solution. For the gel prepared from ovalbumin heat-denatured with NaCl and glucose, the gel with 10 mM NaCl was most transparent and had high gel strength. Its maximum complex shear modulus (G) and turbidity were 2.5 times greater and 3 times lower, respectively, than those of the gel without NaCl. The turbidity of the gel with the higher NaCl content increased steeply after the addition of GDL and did not change during the experimental period. The maximum G of the gel exhibited positive correlations with the molar mass, radius, and surface hydrophobicity of soluble aggregates and the NaCl content, but the turbidity exhibited negative correlations with these factors. The presence of glucose did not significantly affect the turbidity or rheological properties of the gel. For the gel prepared by adding NaCl and glucose with GDL, the presence of glucose did not affect the turbidity, but the maximum G* decreased in inverse proportion to the glucose content. The turbidity of the gel with higher NaCl content (>or= 50 mM) was the greatest among all samples, and the increased turbidity was maintained throughout the measurements. The gels with 50 and 100 mM NaCl exhibited thixotropy during shearing at a constant shear rate. Therefore, the presence of NaCl and glucose during cold gelation could facilitate the preparation of cold-set gels having various properties for food applications.
File Format	HTM / HTML
ISSN	00221147
Issue Number	5
Volume Number	73
e-ISSN	17503841
Journal	Journal of Food Science
Language	English
Publisher	Wiley (on behalf ofInstitute of Food Technologists)
Publisher Date	2008-06-01
Publisher Place	United States
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Food science Gels Analysis Glucose Pharmacology Ovalbumin Drug Effects Protein Denaturation Sodium Chloride Dose-response Relationship, Drug Food Technology Chemistry Hot Temperature Hydrogen-ion Concentration Molecular Weight Nephelometry And Turbidimetry Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Food Science

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