| 教員情報 | |
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タケウチ ミキ
takeuti miki 竹内 美貴 所属 食物栄養学科 食物栄養学科 職種 准教授 |
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| 言語種別 | 英語 |
| 発行・発表の年月 | 2004/05 |
| 形態種別 | 論文 |
| 査読 | 査読あり |
| 標題 | Effects of Secondary Structures of Heated Egg White Protein on the Binding Between Prime Starch and Tailings Fractions in Fresh White Flour |
| 執筆形態 | 共著 |
| 掲載誌名 | Cereal Chemistry |
| 出版社・発行元 | Cereal Chemistry |
| 巻・号・頁 | 81(5),pp.633-636 |
| 担当範囲 | materials and methods |
| 著者・共著者 | ◎M.Seguchi,M.Takemoto,U.Mizutani,M.Ozawa,C.Nakamura,Y.Matsumura |
| 概要 | Dried egg white protein was heated at 120do for 1 hr,added to a fresh wheat flour, and the protein and wheat flour were subjected to acetic acid fractionation.The results showed that egg white protein increase tha binding between prime starch (PS)and tailings(T)fractions in wheat flour. |
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