December 2016
Beginner to intermediate
504 pages
15h 49m
Japanese
Content preview from Cooking for Geeks 第2版 ―料理の科学と実践レシピ
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3.
時間と温度
/ Time and Temperature
植物や動物の組織に自然な状態で見られるタンパク
質は、通常の自然な状態にあるとき「未変性（native）」
と呼ばれる。タンパク質は、数多くのアミノ酸が互
いに結合し、特定の形状に折りたたまれることによっ
て作り上げられている。タンパク質は、絡み合った
金属チェーンのようなものだと考えてほしい。チェー
ンの輪は互いに結合した状態で作られ、それから特
定のやり方で折り曲げられることによって、3次元
の形状となる（これを立体配座という）。
タンパク質は加熱されると3次元形状が変化し、ね
じれや折りたたみがほどけてタンパク質の機能が変
化する。これを変性という。（熱でバクテリアが死
滅するのは、このためだ！） いったん形状が変化
してしまうと（うめき声）、タンパク質はそれまでくっ
ついていたものにくっつけなくなってしまうことが
ある（これによって食感が柔らかくなる）。あるいは、
新しい立体配座となったタンパク質は、別の分子に
くっつけるようになる場合もある（これによって食
感が硬くなる）。タンパク質を変性させる調理方法
は加熱だけではない。酸やアルコール、そして機械
的な泡立てや冷凍によっても変性を引き起こすこと
ができる。
未変性タンパク質と変性タンパク質
COLUMN
100 ℉
104℉/ 40℃ 魚に含まれるタンパク質ミオシンが 変性を始める
122℉/ 50℃ 肉に含まれるタンパク質ミオシンが 変性を始める
131℉/ 55℃ 食中毒原因菌が生存できる温度の上限 ...
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I wanted to learn C and C++, but it didn't click for me until I picked up an O'Reilly book. When I went on the O’Reilly platform, I was astonished to find all the books there, plus live events and sandboxes so you could play around with the technology.Addison B.
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I'm always learning. So when I got on to O'Reilly, I was like a kid in a candy store. There are playlists. There are answers. There's on-demand training. It's worth its weight in gold, in terms of what it allows me to do.