Effect of Sucrose on Physical Properties of Alginate Dispersed Aqueous Systems
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概要
- 論文の詳細を見る
The effect of sucrose on water activity, the fraction of freezable water, and viscoelastic properties of alginate dispersed aqueous systems was investigated. Water activity and the fraction of freezable water were almost independent of the examined alginate concentration but decreased with increasing sucrose concentration, indicating that colligative properties of those systems were mainly determined by the sucrose content. The specific viscosity values were represented by a single master curve for all the systems containing a concentration of alginate lower than 0.5%(w/w). For the systems containing a concentration of alginate higher than 0.5%(w/w), the ratio of the loss modulus, G", to the storage modulus, G; G"/G (=tan δ) was almost independent of alginate concentration in the systems without sucrose, but the G"/G values decreased with increasing alginate concentration in the systems containing sucrose. These results suggest that interactions between sucrose and alginate were negligible at a low alginate concentration, but that the elastic nature of the systems was enhanced due to sucrose-alginate interactions at a high alginate concentration.
- 社団法人 日本食品科学工学会の論文
- 1999-05-01
著者
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IKEDA Shinya
Department of Physics, Ehime University
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MIYAWAKI Osato
Department of Applied Biologicao Chemistry, The University of Tokyo
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Ikeda Shinya
Department Of Applied Biological Chemistry Division Of Agriculture And Agricultural Life Sciences Th
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Ikeda Shinya
Department Of Applied Biological Chemistry The University Of Tokyo
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Miyawaki Osato
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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PONGSAWATMANIT Rungnaphar
Department of Product Development, Faculty of Agro-Industry, Kasetsart University
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Pongsawatmanit Rungnaphar
Department Of Agricultural Chemistry The University Of Tokyo
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Pongsawatmanit Rungnaphar
Department Of Product Development Faculty Of Agro-industry Kasetsart University
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MIYAWAKI Osato
Department of Applied Biological Chemistry, The University of Tokyo
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