Kobe Shoin Woman’s University Research Center for Elderly Nutrition and Development, Mukogawa Woman’s University
Yasuhiro ARII
Research Center for Elderly Nutrition and Development, Mukogawa Woman’s University Department of Dietary Life and Food Sciences, Junior College Division, Mukogawa Women’s University
Hironori MASUI
Research Center for Elderly Nutrition and Development, Mukogawa Woman’s University Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women’s University
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.
