{"created":"2023-07-25T09:59:15.419279+00:00","id":2537,"links":{},"metadata":{"_buckets":{"deposit":"f998a4ce-1470-4432-b588-e6e6402b9de1"},"_deposit":{"created_by":15,"id":"2537","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"2537"},"status":"published"},"_oai":{"id":"oai:oacis.repo.nii.ac.jp:00002537","sets":["187:190:289","41:676","70:677"]},"author_link":["2086","3999","4000"],"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-02","bibliographicIssueDateType":"Issued"},"bibliographicPageStart":"106930","bibliographicVolumeNumber":"123","bibliographic_titles":[{"bibliographic_title":"Food Hydrocolloids"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"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.\nThese 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.\nThe 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.\nConversely, 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."}]},"item_3_description_5":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"公開予定日：2022-08-24"}]},"item_3_description_63":{"attribute_name":"研究課題番号","attribute_value_mlt":[{"subitem_description":"18H00962"}]},"item_3_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Elsevier B.V."}]},"item_3_relation_11":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.1016/j.foodhyd.2021.106930","subitem_relation_type_select":"DOI"}}]},"item_3_relation_13":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Author's Accepted Manuscript Version/PDF (Available on: 2022-08-24) "}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.sciencedirect.com/science/article/am/pii/S0268005X21003465","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"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"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://kaken.nii.ac.jp/ja/grant/KAKENHI-PROJECT-18H00962/","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"研究代表者: 松川 真吾 (東京海洋大学)"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://nrid.nii.ac.jp/ja/nrid/1000030293096/","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"Elsevier B.V."}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.elsevier.com/ja-jp","subitem_relation_type_select":"URI"}}]},"item_3_rights_12":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"(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"}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0268-005X","subitem_source_identifier_type":"ISSN"}]},"item_3_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA10683390","subitem_source_identifier_type":"NCID"}]},"item_3_subject_62":{"attribute_name":"件名","attribute_value_mlt":[{"subitem_subject":"科学研究費研究成果"}]},"item_3_subject_64":{"attribute_name":"科学研究費研究課題","attribute_value_mlt":[{"subitem_subject":"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"},{"subitem_subject":"Elucidation on manifestation mechanism of texture in foods with complex inhomogeneous structures from microscopic aspect"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Bernadette A.Descallar, Faith"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Wang, Aoran"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Matsukawa, Shingo"}],"nameIdentifiers":[{},{}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Agarose","subitem_subject_scheme":"Other"},{"subitem_subject":"Carrageenan","subitem_subject_scheme":"Other"},{"subitem_subject":"Aging","subitem_subject_scheme":"Other"},{"subitem_subject":"Water exudation","subitem_subject_scheme":"Other"},{"subitem_subject":"Water permeation","subitem_subject_scheme":"Other"},{"subitem_subject":"Diffusion NMR","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article"}]},"item_title":"The influence of iota carrageenan on water mobility and aging of agarose gels","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"The influence of iota carrageenan on water mobility and aging of agarose gels"}]},"item_type_id":"3","owner":"15","path":["289","676","677"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-09-26"},"publish_date":"2022-09-26","publish_status":"0","recid":"2537","relation_version_is_last":true,"title":["The influence of iota carrageenan on water mobility and aging of agarose gels"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-07-25T10:29:32.502749+00:00"}