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Study on the heterogeneity in mixture carrageenan gels viewed by long time particle tracking
https://oacis.repo.nii.ac.jp/records/2564
https://oacis.repo.nii.ac.jp/records/2564e4980dac-40e2-4d93-a43f-d659c404b27d
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 | Study on the heterogeneity in mixture carrageenan gels viewed by long time particle tracking | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題 | Carrageenan mixture, Gelation mechanism, Particle tracking, Phase-separation, Particle diffusion simulation | |||||
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 |
Geonzon , LESTER C.
× Geonzon , LESTER C.× Santoya, Amos M.× Jung, Hwabin× Yuson, Hannah× Bacabac, Rommel G.× Matsukawa, Shingo |
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書誌情報 |
LWT = Food Science and Technology 巻 123, p. 107095, 発行日 2022-02 |
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抄録 | ||||||
内容記述 | The network structure of mixed κ- (KC) and ι- (IC) carrageenan gels were investigated using particle tracking in a long time observation. The Brownian motion of 100 nm particles tracked for ~1400 s was utilized to probe the microenvironment in the mixed gels. The individual mean square displacement (msd) of particles in different mixing ratios of KC/IC showed a broad distribution, indicating spatial heterogeneity in the particle diffusion, suggesting the phase-separated network structure with KC-rich and IC-rich domains. The broad distribution of msd further suggests fast-moving particles in IC-rich and slow-moving particles in KC-rich domains. The distribution of displacement for each of the fast-moving particles showed a non-Gaussian distribution indicating the heterogeneous diffusion behavior. The time-course of the radius of gyration in a sliding time window with a duration time for the mobile particles revealed multiple confinement events. These were attributed to the sterical hindrance or the interaction with the surface of the KC-rich domain, which tolerates the breakaway from the confinement by the Brownian motion. Simulation of particle diffusion was performed to understand the interaction that causes the confinement period. Results revealed that the confinement was caused by the interaction between the particle and the KC-rich domain covered with KC chains. The KC chains have the negatively charged sulfonic group, but salt ions of KCl should satisfyingly shield the repulsive interaction by the sulfonic group to have cohesive interaction with the particle. |
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内容記述 | ||||||
内容記述 | 公開日: 2022-09-01 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0023-6438 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA1199726X | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | https://doi.org/10.1016/j.foodhyd.2021.107095 | |||||
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.2021.107095 | |||||
情報源 | ||||||
関連識別子 | https://www.sciencedirect.com/science/article/am/pii/S0268005X21005117 | |||||
関連名称 | Author's Accepted Manuscript Version/PDF (Available on: 2022-09-01) | |||||
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 |