@article{oai:repository.naro.go.jp:00000059,
 author = {渡邊, 康 and WATANABE, Yasushi},
 issue = {1},
 journal = {農研機構研究報告 食品研究部門, Bulletin of the NARO, Food Research},
 month = {Mar},
 note = {食品関連タンパク質であるウシ血清アルブミンの熱処理後の水溶性分子の溶液構造特性を解明するために，溶液Ｘ線散乱クロマトグラフィーによる分子構造解析を行った．その結果，溶液中の熱処理後の可溶性分子は，棒状の構造特性を持つ分子形状であることが示唆された．また，熱処理後の可溶性分子の回転半径と分子量は，14 ～ 15 nmおよび98万～ 230万と評価された．これら溶液Ｘ線散乱クロマトグラフィーによる会合タンパク質の構造解析を通して，溶液散乱法が食品に関連するタンパク質などの生体高分子成分素材を含む食品の加工技術の開発に役立つことが期待できる．, The heat-treated water-soluble molecules of a food-related protein, bovine serum albumin, were characterized by using size–exclusion chromatography combined with small-angle X-ray scattering measurement. Fractal analysis of the scattering data revealed that the heat-treated water-soluble species have a rod-like structural character (fractal dimension is 1). The scattering data also showed that the radius of gyration and the molecular weight of the heat-treated water-soluble aggregates are 14~15 nm and 0.98~2.3 million, respectively. Characterization of food-related biopolymers using the scattering method will be useful for the development of food processing technologies.},
 pages = {35--39},
 title = {食品関連タンパク質の熱処理可溶性分子の溶液Ｘ線散乱測定による特性解析},
 year = {2017},
 yomi = {ワタナベ, ヤスシ}
}