乾燥昆布の調味成分による軟化に関する研究　第６報　アルギン酸の加水分解に及ぼす有機酸の影響

• 中川 禎人

  広島県立食品工業技術センター

• 奥田 弘枝

  広島女学院大学生活科学部

書誌事項

タイトル別名

• Effect of Organic Acids on Decomposition of Alginic Acid.
• アルギンサン ノ カスイ ブンカイ ニ オヨボス ユウキサン ノ エイキョウ
• Effects of Seasonings on Softening of Combu, an Edible Product of Dried Fronds of Laminaria japonica Part VI
• 乾燥昆布の調味成分による軟化に関する研究(第6報)

抄録

To elucidate the mechanism of softening of combu fronds by seasonings during cooking processes, the effect of organic acids on the change in molecular weight of alginic acid was examined by means of gel permeation chromatography. Calcium alginate was immersed in model solutions of acetic acid, lactic acid, malic acid and citric acid, and the following results were obtained. Regardless of the kind of organic acids, the molecular weight of alginic acid decreased slightly until 50°C on immersion in each 1M solution. but above 70°C, the molecular weight rapidly decreased after immersion for 60min. In the range of 0.2-2M, the molecular weight decreased to about 1/10 of the initial molecular weight (1.1×10⁶) at 70°C and about 1/25 at 90°C regardless of organic acid concentrations. The effect of organic acids on the decrease in molecular weight was in the order of citric acid>malic acid>lactic acid>acetic acid. The smaller the molecular weight became, the narrower the molecular weight distribution (M_w/M_n) was. Although the initial M_w/M_n was 3.7, it became about 1.5 after immersion in 2M of each model solution at 90°C.

収録刊行物

• 日本食品科学工学会誌

  日本食品科学工学会誌 43 (8), 917-922, 1996

  公益社団法人 日本食品科学工学会

キーワード

• Food Science

詳細情報

• CRID: 1390001206409062016
• NII論文ID: 10007582710
• NII書誌ID: AN10467499
• DOI: 10.3136/nskkk.43.917
• ISSN: 18816681
• ISSN: 1341027X
• NDL書誌ID: 4012410
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4012410
• 本文言語コード: ja
• データソース種別:
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• 抄録ライセンスフラグ: 使用不可