Edible eyeballs from fish

Sueyoshi

Sugiyama

et al. 2009

After brief reviews on the high sensitivity to water content and multivalent-ion adsorption of a peak in the homogeneous NIPA/SA gels' the small angle X-ray scattering (SAXS) profiles, the influence of the crosslinker concentration, which gives rise to the heterogeneity in the NIPA/SA gel, on the SAXS peak has been reported. It has been found that there is a considerable change in the location and intensity of the SAXS peak around a certain crosslinker concentration where the gels become opaque.

Section: Introductionmentioning

confidence: 99%

SAXS Studies of Heterogeneous NIPA/SA Gels

Sueyoshi

Sugiyama

et al. 2009

“…Therefore, it is very interesting how the gel behaves when the solvent is going to disappear. Since the first report on gel-to-glasslike transition in egg-white gel by dehydration by Takushi et al [2], extensive investigations on the property changes in the transition have been carried out [3][4][5]. It is one of the characteristic features during the dehydration process of the gel that the log weight shows a decrease proportional to the dehydration time and the slope alters at a certain time (t' g ) [2].…”

Section: Introductionmentioning

confidence: 99%

“…Since the first report on gel-to-glasslike transition in egg-white gel by dehydration by Takushi et al [2], extensive investigations on the property changes in the transition have been carried out [3][4][5]. It is one of the characteristic features during the dehydration process of the gel that the log weight shows a decrease proportional to the dehydration time and the slope alters at a certain time (t' g ) [2]. The linear behavior with a steep slope in the early stage of the dehydration process before t' g is due to the loss of free water, while, that with a gentle slope after t' g results from the loss of bound water.…”

Section: Introductionmentioning

confidence: 99%

Thermal Behavior of Bio-related Material Gel in Low Water Content

Nakamura

Hirakawa

et al. 2009

We have already reported that the transition behavior of NIPA (700mM) gel is complicated in low water contents (w c ) ranging from 0.01 to 1.7. The thermogram shows a glass transition, an endothermic peak around 34 o C and peaks related to the melting and recrystallization of water. In the present study, the sol-gel transition behavior of egg-white in low water contents (w c = 0.1-1.8) was studied by differential scanning calorimetry. Moreover, the thermal behavior of the gels were intensively studied. In a sol-gel transition process, three endothermic peaks were observed. The peak temperatures are increased as the water content w c is reduced (w c < 1). The thermal behavior of egg-white gel showed complicated behavior similar to the NIPA gel. Amount of free water (which is frozen at 0 o C) in the gel is estimated from the thermogram.

“…Therefore, it is very interesting how the gel behaves when the solvent is going to disappear. Since the first report on gel-to-glasslike transition in egg-white gel dehydration by Takushi et al [2], extensive investigations on the property changes in the transition have been carried out [3][4][5]. It is one of the characteristic features during the dehydration process of the gel that the log weight shows a decrease proportional to the dehydration time and the slope alters at a certain time (t' g ) [2].…”

Section: Introductionmentioning

confidence: 99%

“…Since the first report on gel-to-glasslike transition in egg-white gel dehydration by Takushi et al [2], extensive investigations on the property changes in the transition have been carried out [3][4][5]. It is one of the characteristic features during the dehydration process of the gel that the log weight shows a decrease proportional to the dehydration time and the slope alters at a certain time (t' g ) [2]. The linear behavior with a steep slope in the early stage of the dehydration process before t' g is due to the loss of free water, while, that with a gentle slope after t' g results from the loss of bound water.…”

Section: Introductionmentioning

confidence: 99%

Thermal Behavior of Albumin Gel in Low Water Content

Nakamura

Hiramatsu

2010

In the differential scanning calorimetry (DSC), it was found that the transition behavior of egg-white gel is complicated in low water contents (w c = w water / w dried gel ) ranging from 0.1 to 1.8. The thermogram shows a glass transition and peaks related to the melting and recrystallization of water. In the present study, the sol-gel transition behavior of albumin of chicken egg in low water contents (w c = 0.19-3.24) was studied by DSC. Moreover, the thermal behaviors of the gels were intensively studied. In a sol-gel transition process, four endothermic peaks were observed. The peak temperatures are increased as the water content w c is reduced (w c < 1). The thermal behavior of albumin gel showed complicated behavior similar to the egg-white gel. Amount of free water (which is frozen at 0 o C) in the gel is estimated from the thermogram.