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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.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb10777.x
Subject(s) - chemistry , differential scanning calorimetry , sodium , yolk , nuclear chemistry , chromatography , food science , organic chemistry , physics , thermodynamics
Gelation of 40% LDL solution with 1~10% NaCl was inhibited during frozen storage at −20°C and −25°C. Frozen storage of LDL solutions with more than 4% NaCl at −30°C, −40°C and −60°C induced the gelation, whereas gelation was inhibited by addition of 1 and 2% NaCl at temperatures lower than −30°C. Differential scanning calorimetry analyses revealed that when NaCl acts as an inhibitor of gelation, it increased the unfrozen water in the LDL solutions through formation of LDL‐water‐NaCl complex where the water is hardly frozen; and when it acts as an accelerator of gelation, it promoted removal of water from the complex.