水に分散した水添卵黄レシチンのレオロジー挙動に及ぼす熟成温度の影響(原文標題は英文) Effects of Incubation Temperature on Rheological Behavior of Hydrogenated Yolk Lecithin Dispersed in Water

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The effects of temperature on hydrogenated yolk lecithin (HYL) dispersion were determined based on examination of flow curves and shear-jumps in oscillation rheometry, particle size, polarized microscopy and DSC.<br>Based on the results obtained, the following conclusions were drawn;<br>1) Temperature dependence of complex viscosity (η<SUP>*</SUP>) for HYL-40 and HYL-60 dispersions prepared at 40°C and 60°C respectively as incubation temperatures indicated features characteristic of complex viscosity at 50°C, this temperature being related to that of the gel-liquid crystal transition of HYL, HYL-50 dispersions showed no particular features at 50°C.<br>2) HYL-dispersions prepared at 40°, 50°, and 60°C showed rheopexy properties at 40° and 50°C.<br>3) η<SUP>*</SUP> vs. time curves of HYL-dispersions at ω = 0.1 rad/s indicated complex viscosity in the rheopexy region to increase with decrease in temperature owing to liquid crystalline formation of a bilayer in HYL.<br>4) Based on the time-dependence of complex viscosity(η<SUP>*</SUP>) for HYL-dispersions as determined from shear-jump and change in the liquid crystalline bilayer of HYL, the method for flocculation was elucidated.<br>

The effects of temperature on hydrogenated yolk lecithin (HYL) dispersion were determined based on examination of flow curves and shear-jumps in oscillation rheometry, particle size, polarized microscopy and DSC.<br>Based on the results obtained, the following conclusions were drawn;<br>1) Temperature dependence of complex viscosity (η<SUP>*</SUP>) for HYL-40 and HYL-60 dispersions prepared at 40°C and 60°C respectively as incubation temperatures indicated features characteristic of complex viscosity at 50°C, this temperature being related to that of the gel-liquid crystal transition of HYL, HYL-50 dispersions showed no particular features at 50°C.<br>2) HYL-dispersions prepared at 40°, 50°, and 60°C showed rheopexy properties at 40° and 50°C.<br>3) η<SUP>*</SUP> vs. time curves of HYL-dispersions at ω = 0.1 rad/s indicated complex viscosity in the rheopexy region to increase with decrease in temperature owing to liquid crystalline formation of a bilayer in HYL.<br>4) Based on the time-dependence of complex viscosity(η<SUP>*</SUP>) for HYL-dispersions as determined from shear-jump and change in the liquid crystalline bilayer of HYL, the method for flocculation was elucidated.<br>

収録刊行物

  • Journal of oleo science

    Journal of oleo science 51(7), 491-501, 2002-07-01

    Japan Oil Chemists' Society

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各種コード

  • NII論文ID(NAID)
    10008808157
  • NII書誌ID(NCID)
    AA11503337
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    13473352
  • NDL 記事登録ID
    6264031
  • NDL 雑誌分類
    ZP25(科学技術--化学・化学工業--油脂類)
  • NDL 請求記号
    Z54-J571
  • データ提供元
    CJP書誌  NDL  J-STAGE 
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