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Rheological properties and interactions between polysaccharides in mixed carrageenan solutions
https://oacis.repo.nii.ac.jp/records/1785
https://oacis.repo.nii.ac.jp/records/1785da24fa58-d24b-4318-bf92-fcd6270f6d02
Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2019-06-24 | |||||
タイトル | ||||||
タイトル | Rheological properties and interactions between polysaccharides in mixed carrageenan solutions | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題 | carrageenan, dextran, dynamic rheological measurements, interaction | |||||
資源タイプ | ||||||
資源タイプ | journal article | |||||
アクセス権 | ||||||
アクセス権 | metadata only access | |||||
著者 |
Du, Lei
× Du, Lei× Lu, Yang× Geonzon, Lester× Xie, Jingli× Matsukawa, Shingo |
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書誌情報 |
Journal of Biorheology 巻 30, 号 1, p. 13-18, 発行日 2016 |
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抄録 | ||||||
内容記述 | The possibility of phase separation in the mixture of iota-carrageenan (IC) and kappa-carrageenan (KC) was elucidated by comparing rheological properties for carrageenan mixtures. In temperature sweeping experiments, lambda-carrageenan (LC) chain slightly lowered the aggregation temperature (Tagg) of IC and KC in the mixture solutions of IC-LC and KC-LC, respectively, by obstructing the aggregation. On the other hand, dextran chain largely lowered the Tagg of IC because of the strong interaction with IC chain, whereas dextran increased Tagg of KC. The IC-KC solutions showed two-step increases at the almost same temperatures with Taggs in single component solutions of IC and KC. This exhibits independent aggregations of IC and KC chains in the mixture and suggesting the phase separation in the IC-KC solution. In the time courses of G', the IC-LC solution showed increases of G' by local aggregation of IC chain and by growing of aggregation of IC chain through the obstructive LC chains. The IC-dextran mixture solution showed a depressed increase of G' caused by a strong interaction between IC and dextran. The time courses of G' for the IC-KC solution showed two-step increases suggesting the induced aggregation of KC chains by the aggregation of IC chains. | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1867-0466 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA12499756 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | https://doi.org/10.17106/jbr.30.13 | |||||
情報源 | ||||||
関連識別子 | https://doi.org/10.17106/jbr.30.13 | |||||
関連名称 | Publisher's Version/PDF (OpenAccess) | |||||
情報源 | ||||||
関連識別子 | http://www.biorheology.jp/ | |||||
関連名称 | 日本バイオレオロジー学会 | |||||
情報源 | ||||||
関連識別子 | https://kaken.nii.ac.jp/ja/grant/KAKENHI-PROJECT-26282017/ | |||||
関連名称 | KAKEN研究課題: 食品ハイドロゲルのミクロ相分離構造がテクスチャーに与える影響 | |||||
情報源 | ||||||
関連識別子 | https://nrid.nii.ac.jp/ja/nrid/1000030293096/ | |||||
関連名称 | 研究代表者: 松川 真吾 (東京海洋大学) | |||||
件名 | ||||||
主題 | 科学研究費研究成果 | |||||
論文ID(NAID) | ||||||
識別子タイプ | NAID | |||||
関連識別子 | 130005433209 | |||||
出版者 | ||||||
出版者 | 日本バイオレオロジー学会 | |||||
科学研究費研究課題 | ||||||
主題 | 食品ハイドロゲルのミクロ相分離構造がテクスチャーに与える影響 | |||||
科学研究費研究課題 | ||||||
主題 | Effect of Micro Phase Separation in Food Hydrogels on Texture | |||||
研究課題番号 | ||||||
内容記述 | 26282017 |