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Effect of moisture uptake on the texture of dried laver Porphyra. (Nori) studied by mechanical characterization and NMR measurement
https://oacis.repo.nii.ac.jp/records/2544
https://oacis.repo.nii.ac.jp/records/2544a2371030-6fbf-4d84-8c5f-45060bd2a6fc
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 | Effect of moisture uptake on the texture of dried laver Porphyra. (Nori) studied by mechanical characterization and NMR measurement | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題 | Nori, Porphyran, Texture, NMR relaxation, Molecular mobility | |||||
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 |
Jung, Hwabin
× Jung, Hwabin× Yoon, Won Byong× Matsukawa, Shingo |
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書誌情報 |
Food Hydrocolloids 巻 124, 号 A, p. 107223, 発行日 2022-03 |
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抄録 | ||||||
内容記述 | Mechanical property measurements, 1H T2 measurement by low-field (LF) NMR and 13C T1 measurement by high-resolution cross polarization/magic angle spinning (CP/MAS) solid-state NMR were carried out to evaluate the structural changes of Nori upon moisture uptake. The texture of dry Nori changed to be tough and then soft upon moisture uptake. The increase of 1H T2 and decrease of 13C T1 were observed with an increase of moisture content indicating the increase of the molecular mobility of Nori components. The results of the LF-NMR suggested that the increase of mobility of the inert protons in rigid components is more dominated than that of the labile protons in soft components when Nori becomes the soggy state, whereas the mobility of the soft part increases more by moisture uptake when Nori becomes the wet state. The changes of molecular mobility of each main component (proteins and porphyran) were well depicted by the 13C T1 measurement, which represented the hydration of porphyran and proteins in the pulps and binder part. The change of mechanical properties of Nori was successfully elucidated with the NMR relaxation measurements. |
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内容記述 | ||||||
内容記述 | 公開日: 2022-10-04 | |||||
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.2021.107223 | |||||
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.2021.107223 | |||||
情報源 | ||||||
関連識別子 | https://www.sciencedirect.com/science/article/pii/S0268005X21006391 | |||||
関連名称 | Author's Accepted Manuscript Version/PDF (Available on: 2022-10-04) | |||||
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 |