Art

J-GLOBAL ID：200902222424442830   Reference number：09A0202096

Electron Microscopic Analysis of the Effects of Tea Extract on Strength Improvement of Egg White Gels

卵白ゲルの強度改良に及ぼす茶エキスの影響の電子顕微鏡観察

Author (4)： HATANAKA Yoshiro (Osaka Municipal Technical Res. Inst., Osaka, JPN) ,  YAMAUCHI Asao (Osaka Municipal Technical Res. Inst., Osaka, JPN) ,  KOBAYASHI Osamu (Osaka Municipal Technical Res. Inst., Osaka, JPN) ,  MURO Tetsuo (Osaka Municipal Technical Res. Inst., Osaka, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 15  Issue： 1  Page： 5-10  Publication year： Jan. 2009 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *albumen ,  *tea ,  oolong tea ,  black tea ,  green tea ,  *extract (food) ,  additive effect ,  gelation ,  *gel ,  food evaluation ,  strength ,  compression test ,  electron microscopy ,  image analysis ,  network ,  filament

JST classification (1)： Eggs and egg products  (FJ12040R)

Reference (13)：

• Clark A. H. (1998). Microscopy of globular protein gels. In “Functional Properties of Food Macromolecules”, ed. by Hill S. E., Ledward D. A., and Mitchell J. R., Aspen Publishers Inc., Gaithersburg, pp. 119-124.
• Hagerman A. E. and Butler L. G. (1981). The specificity of proanthocyanidin-protein interactions. J. Biol. Chem., 256, 4494-4497.
• Haslam E. (1998). Studies with peptide and proteins. In “Practical Polyphenolics” Cambridge University Press, Cambridge, pp. 168-174.
• Hatta H., Kitabatake N., and Doi E. (1986). Turbidity and hardness of a heat-induced gel of hen egg albumin. Agric. Biol. Chem., 50, 2083-2089.
• Hermansson A. H. (1979). Aggregation and denaturation in gel formation. In “Functionality and Protein Structure”, ed. by Pour-El A., American Chemical Society, Washington, pp. 81-103.

Terms in the title (4)： 卵白 ,  ゲル ,  茶エキス ,  電子顕微鏡観察