JPS5820158A - 蛋白質の熱凝固防止方法 - Google Patents

蛋白質の熱凝固防止方法

Info

Publication number
JPS5820158A
JPS5820158A JP56117624A JP11762481A JPS5820158A JP S5820158 A JPS5820158 A JP S5820158A JP 56117624 A JP56117624 A JP 56117624A JP 11762481 A JP11762481 A JP 11762481A JP S5820158 A JPS5820158 A JP S5820158A
Authority
JP
Japan
Prior art keywords
globin
ionic strength
protein
solution
heat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP56117624A
Other languages
English (en)
Japanese (ja)
Other versions
JPH0154984B2 (OSRAM
Inventor
Yasushi Sato
泰 佐藤
Shigeru Hayakawa
茂 早川
Toru Ogawa
徹 小川
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
RIYOUSHIYOKU KENKYUKAI
Original Assignee
RIYOUSHIYOKU KENKYUKAI
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by RIYOUSHIYOKU KENKYUKAI filed Critical RIYOUSHIYOKU KENKYUKAI
Priority to JP56117624A priority Critical patent/JPS5820158A/ja
Publication of JPS5820158A publication Critical patent/JPS5820158A/ja
Publication of JPH0154984B2 publication Critical patent/JPH0154984B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Non-Alcoholic Beverages (AREA)
JP56117624A 1981-07-29 1981-07-29 蛋白質の熱凝固防止方法 Granted JPS5820158A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56117624A JPS5820158A (ja) 1981-07-29 1981-07-29 蛋白質の熱凝固防止方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56117624A JPS5820158A (ja) 1981-07-29 1981-07-29 蛋白質の熱凝固防止方法

Publications (2)

Publication Number Publication Date
JPS5820158A true JPS5820158A (ja) 1983-02-05
JPH0154984B2 JPH0154984B2 (OSRAM) 1989-11-21

Family

ID=14716344

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56117624A Granted JPS5820158A (ja) 1981-07-29 1981-07-29 蛋白質の熱凝固防止方法

Country Status (1)

Country Link
JP (1) JPS5820158A (OSRAM)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02145170A (ja) * 1988-11-29 1990-06-04 Nippon Oil & Fats Co Ltd 液状蛋白補助食品
US5131141A (en) * 1988-08-31 1992-07-21 Shin-Etsu Polymer Co., Ltd. Method for preparing a double-sided flexible circuit board with electrical connection at a through-hole
US7504550B2 (en) 2006-08-31 2009-03-17 Kimberly-Clark Worldwide, Inc. Conductive porous materials

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5131141A (en) * 1988-08-31 1992-07-21 Shin-Etsu Polymer Co., Ltd. Method for preparing a double-sided flexible circuit board with electrical connection at a through-hole
JPH02145170A (ja) * 1988-11-29 1990-06-04 Nippon Oil & Fats Co Ltd 液状蛋白補助食品
US7504550B2 (en) 2006-08-31 2009-03-17 Kimberly-Clark Worldwide, Inc. Conductive porous materials

Also Published As

Publication number Publication date
JPH0154984B2 (OSRAM) 1989-11-21

Similar Documents

Publication Publication Date Title
Lambrecht et al. Conditions governing food protein amyloid fibril formation. Part II: Milk and legume proteins
AU2019295136B2 (en) Instant beverage powder based on BLG
Yada Proteins in food processing
Djagny et al. Gelatin: a valuable protein for food and pharmaceutical industries
US5099003A (en) Method of preparing a sterile plasma-protein solution containing fibrinogen and factor xiii
AU2014324901A1 (en) Compositions and formulations for prevention and treatment of diabetes and obesity, and methods of production and use thereof in glucose and caloric control
CN105767953A (zh) 一种即食蟹脚的加工方法
JPS5820158A (ja) 蛋白質の熱凝固防止方法
Yousefi et al. Human calprotectin: effect of calcium and zinc on its secondary and tertiary structures, and role of pH in its thermal stability
Wicker et al. Influence of various salts on heat-induced ANS fluorescence and gel rigidity development of tilapia (Serotherodon aureus) myosin
Hoppe Examination of egg white proteins and effects of high pressure on select physical and functional properties
JP3165743B2 (ja) 液状食品
JPS6233849B2 (OSRAM)
Morgan et al. Equivalent metabolic acidosis with four colloids and saline on ex vivo haemodilution
JPH05500809A (ja) 新規タンパク質及びその製造
Damodaran et al. A new globulin from the cashew nut (Anacardium occidentale)
JP4689205B2 (ja) 卵アレルギー体質改善材または卵アレルギー予防材、およびこれらを用いた卵アレルギー体質改善用または卵アレルギー予防用加工食品
LIN et al. DIGESTIBILITY OF OVALBUMIN
JP3065116B2 (ja) 透明な乳清タンパク質加工品の製造法
JP3197547B1 (ja) 血液流動性改善用飲食品
JP2005245291A (ja) 渋味・収斂味を呈しにくい加工食品
SU725643A1 (ru) Способ выделени пищевого белка из плазмы крови
US3054674A (en) Method of preparing concentrated milk and resulting product
US1226983A (en) Process of digesting and concentrating protein in any form by dissolving it in grape-juice.
WO2005018546A2 (en) Compositions for diabetes treatment and prophylaxis