各種糖添加ゼラチン溶液のゲル化に及ぼす要因

• 永塚 規衣

  東京家政大学家政学部

• 松下 和弘

  埼玉医科大学免疫学教室

• 仁科 正実

  埼玉医科大学免疫学教室

• 大川 祐輔

  千葉大学大学院自然科学研究科

• 大野 隆司

  千葉大学大学院自然科学研究科

• 長尾 慶子

  東京家政大学家政学部

書誌事項

タイトル別名

• Factors Affecting the Gelation of a Gelatin Solution in the Presence of Sugar

抄録

A series of measurements was conducted to clarify the mechanism for the sol-gel transition of gelatin in the presence of a variety of sugars that had been added to the gelatin solution. To investigate the effects due to the difference type and structure of the sugar, we measured the viscosity by a nondestructive method, the optical rotation, dynamic viscoelasticity, rupture characteristics and ¹⁷O NMR data. The gelation temperature was increased by added sugar. Physical changes during the sol-to-gel transition occurred in the following order : dynamic viscosity, dynamic elasticity, and then optical rotation each increased. Each gel of the gelatin solution with added sugar was stronger than that of the control without added sugar. The gel of the gelatin solution with maltose and trehalose added showed particularly strong ductility. The ¹⁷O-NMR spin-lattice relaxation time (T₁) of the gelatin solutions with added sugar, suggested that the number of equatorial OH groups (e-OH) in the 3D structure of the added sugar affected the gelation of the gelatin solution.

収録刊行物

• 日本家政学会誌

  日本家政学会誌 55 (2), 159-166, 2004

  一般社団法人 日本家政学会

キーワード

• アルカリ処理ゼラチン
• 糖
• ゼラチンゲル
• スピン-格子緩和時間
• エクアトリアル結合 (赤道結合)
• 力学的性質

詳細情報

• CRID: 1390001206334126208
• NII論文ID: 130003852021
• DOI: 10.11428/jhej1987.55.159
• COI: 1:CAS:528:DC%2BD2cXjvVOmu74%3D
• ISSN: 18820352
• ISSN: 09135227
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可