2009 年 34 巻 3 号 p. 485-488
We have already reported that the transition behavior of NIPA (700mM) gel is complicated in low water contents (wc) ranging from 0.01 to 1.7. The thermogram shows a glass transition, an endothermic peak around 34℃ 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 (wc= 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 wc is reduced (wc＜ 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 ℃) in the gel is estimated from the thermogram.
