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J-GLOBAL ID：200902190056070171   Reference number：02A0724873

Heating of an Ovalbumin Solution at Neutral pH and High Temperature.

中性pHおよび高温でのオボアルブミン溶液の加熱

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Author (3)： PHOTCHANACHAI S (Kyoto Univ., Kyoto, JPN) ,  MEHTA A (Kyoto Univ., Kyoto, JPN) ,  KITABATAKE N (Kyoto Univ., Kyoto, JPN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 66  Issue： 8  Page： 1635-1640  Publication year： Aug. 23, 2002 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *egg albumin ,...

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JST classification (2)： Eggs and egg products  (FJ12040R) ,  Proteins and peptides in general  (EB03010N)

Reference (19)：

• 1) Nisbet, A. D., Saundry, R. H., Moir, A. J. G., Fothergill, L. A., and Fothergill, J. E., The complete amino-acid sequence of hen ovalbumin. Eur. J. Biochem., 115, 335-345 (1981).
• 2) Stein, P. E., Leslie, A. G. W., Finch, J. T., Turnell, W. G., McLaughlin, P. J., and Carrell, R. W., Crystal structure of ovalbumin as a model for the reactive centre of serpins. Nature, 347, 99-102 (1990).
• 3) Doi, E., and Kitabatake, N., Structure and functionality of egg proteins. In “Food proteins and their applications,” eds. Damodaran, S., and Paraf, A., Marcel Dekker, New York, pp. 325-340 (1997).
• 4) Vielle, C., and Zeikus, G. J., Hyperthermophilic enzymes: sources, users, and molecular mechanisms of thermostability. Microbiol. Mol. Biol. Rev., 65, 1-43 (2001).
• 5) Photchanachai, S., and Kitabatake, N., Heating of β-lactoglobulin A solution in a closed system at high temperatures. J. Food. Sci., 66, 647-652 (2001).

Terms in the title (4)： 中性 ,  pH ,  オボアルブミン ,  溶液