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ON SODIUM CHLORIDE ACTION IN THE GELATION PROCESS OF LOW DENSITY LIPOPROTEIN (LDL) FROM HEN EGG YOLK.

Author(s) : WAKAMATU T., SATO Y., SAITO Y.

Type of article: Article

Summary

GELATION OF 40% LDL SOLUTION WITH 1 TO 10% SODIUM CHLORIDE WAS INHIBITED DURING FROZEN STORAGE AT 253 AND 248 K (-20 AND -25 DEG C). FROZEN STORAGE OF LDL SOLUTIONS WITH MORE THAN 4% SODIUM CHLORIDE AT 243, 233 AND 213 K (-30, -40 AND -60 DEG C) INDUCED THE GELATION, WHEREAS GELATION WAS INHIBITED BY ADDITION OF 1 AND 2% SODIUM CHLORIDE AT TEMPERATURES LOWER THAN 243 K. WHEN SODIUM CHLORIDE ACTED AS AN INHIBITOR OF GELATION, IT INCREASED THE UNFROZEN WATER IN THE LDL SOLUTIONS THROUGH FORMATION OF LDL-WATER-SODIUM CHLORIDE COMPLEX WHERE THE WATER IS HARDLY FROZEN ; WHEN IT ACTED AS AN ACCELERATOR OF GELATION, IT PROMOTED REMOVAL OF WATER FROM THE COMPLEX.

Details

  • Original title: ON SODIUM CHLORIDE ACTION IN THE GELATION PROCESS OF LOW DENSITY LIPOPROTEIN (LDL) FROM HEN EGG YOLK.
  • Record ID : 1984-0660
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 2; 1983.03-04; 507-512; 516; 5 fig.; 6 tabl.; 23 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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