title: Network structure and forces involved in perilla globulin gelation: comparison with sesame globulin.
abstract: Scanning electron micrographs show that perilla globulin gel had a finer network structure than sesame α-globulin gel. The effects of various reagents on the gel formation and solubility of perilla and sesame gels were compared. The contribution of disulfide bonds to the formation and stability of perilla gel was greater than to sesame gel, despite having the same subunit structure.
authors.affiliation: Kobe Shoin Woman's University, Kobe, Jyogo, Japan. takenaka@shoin.ac.jp
authors.forename: Yasuyuki
authors.initials: Y
authors.lastname: Takenaka
authors.forename: Yasuhiro
authors.initials: Y
authors.lastname: Arii
authors.forename: Hironori
authors.initials: H
authors.lastname: Masui
mesh_terms: D000510:Alpha-Globulins / Q000737:chemistry* / Q000378:metabolism; D004220:Disulfides / Q000737:chemistry; D005033:Ethylmaleimide / Q000737:chemistry; D005782:Gels / Q000737:chemistry* / Q000378:metabolism; D008623:Mercaptoethanol / Q000737:chemistry; D008855:Microscopy, Electron, Scanning; D031343:Perilla / Q000737:chemistry* / Q000378:metabolism; D010940:Plant Proteins / Q000737:chemistry / Q000378:metabolism; D010945:Plants, Edible / Q000737:chemistry* / Q000378:metabolism; D031685:Sesamum / Q000737:chemistry* / Q000378:metabolism; D012995:Solubility
chemical_list: D000510:Alpha-Globulins; D004220:Disulfides; D005782:Gels; D010940:Plant Proteins; D008623:Mercaptoethanol; D005033:Ethylmaleimide