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The influence of iota carrageenan on water mobility and aging of agarose gels
https://oacis.repo.nii.ac.jp/records/2537
https://oacis.repo.nii.ac.jp/records/25370ec11158-3a3a-4af4-8cc4-785a16b1352d
Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2022-09-26 | |||||
タイトル | ||||||
タイトル | The influence of iota carrageenan on water mobility and aging of agarose gels | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題 | Agarose, Carrageenan, Aging, Water exudation, Water permeation, Diffusion NMR | |||||
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 |
Bernadette A.Descallar, Faith
× Bernadette A.Descallar, Faith× Wang, Aoran× Matsukawa, Shingo |
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書誌情報 |
Food Hydrocolloids 巻 123, p. 106930, 発行日 2022-02 |
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抄録 | ||||||
内容記述 | Water exudation, water permeation, Young's modulus, and Pulsed-field gradient stimulated echo (PGSTE) 1H NMR measurements were carried out to investigate the effect of iota carrageenan (IC) on the water mobility and aging of agarose gels. Mixed agarose/IC polysaccharide samples exhibited slower water exudation and water permeation than pure agarose gels at the same total polysaccharide concentration. These effects were attributed to the water-holding capacity of IC chains. These results held for all storage times investigated. The Young's modulus increased during the first three days of storage, supporting gradual integration of all agarose chains into aggregates and the elastic network. The microstructure of the gels was also studied with PGSTE 1H NMR experiments to obtain the diffusion coefficient of pullulan (Dpull) added as a probe polymer. In pure agarose gels, Dpull increased with storage time, again indicating gradual integration of all agarose chains into aggregates and gel network. Conversely, Dpull in agarose with IC did not show a significant increase during storage, indicating that the diffusion of pullulan is affected more by IC chains, which are not integrated into the agarose network, than by the soluble agarose chains, which are integrated into aggregates and the network within several days. |
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内容記述 | ||||||
内容記述 | 公開予定日:2022-08-24 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0268-005X | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA10683390 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | https://doi.org/10.1016/j.foodhyd.2021.106930 | |||||
権利 | ||||||
権利情報 | (c) 2022 Elsevier B.V.. This is the author's version of the work. It is posted here for your personal use. Not for redistribution. The definitive Version of Record was published in https://doi.org/10.1016/j.foodhyd.2021.106930 | |||||
情報源 | ||||||
関連識別子 | https://www.sciencedirect.com/science/article/am/pii/S0268005X21003465 | |||||
関連名称 | Author's Accepted Manuscript Version/PDF (Available on: 2022-08-24) | |||||
情報源 | ||||||
関連識別子 | https://kaken.nii.ac.jp/ja/grant/KAKENHI-PROJECT-18H00962/ | |||||
関連名称 | KAKEN研究課題: 複雑な不均一構造を持つ食品のテクスチャー発現機構の微視的観点からの解明 | |||||
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) | |||||
情報源 | ||||||
関連識別子 | https://www.elsevier.com/ja-jp | |||||
関連名称 | Elsevier B.V. | |||||
件名 | ||||||
主題 | 科学研究費研究成果 | |||||
出版者 | ||||||
出版者 | Elsevier B.V. | |||||
科学研究費研究課題 | ||||||
主題 | 複雑な不均一構造を持つ食品のテクスチャー発現機構の微視的観点からの解明 | |||||
科学研究費研究課題 | ||||||
主題 | Elucidation on manifestation mechanism of texture in foods with complex inhomogeneous structures from microscopic aspect | |||||
研究課題番号 | ||||||
内容記述 | 18H00962 |