Characterization of the heat-treated water-soluble molecules of a food-related protein by using solution X-ray scattering measurement
2017
Watanabe, Y. (Food Research Institute, National Agriculture and Food Research Organization (NARO), Tsukuba, Ibaraki (Japan))
The heat-treated water-soluble molecules of a food-related protein, bovine serum albumin, were characterized by using size-exclusion chromatography combined with small-angle X-ray scattering measurement. Fractal analysis of the scattering data revealed that the heat-treated water-soluble species have a rod-like structural character (fractal dimension is 1). The scattering data also showed that the radius of gyration and the molecular weight of the heat-treated water-soluble aggregates are 14-15 nm and 0.98-2.3 million, respectively. Characterization of food-related biopolymers using the scattering method will be useful for the development of food processing technologies.
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