愛玉子水抽出液のゲル化挙動とゲル形成に関与する成分

概要

論文の詳細を見る
Gelation occurs in the aqueous phase containing the components extracted from jelly fig (Ficus awkeotsang Makino), which is used to provide dishes. Pectin-type polysaccharides, one of the components, seem to play a significant role in gel formation at room temperature. The studies were made to observe the gel formation of the aqueous phase composed of a series of the component concentrations as a function of time, while it was tried to identify the components extracted. Pectinesterase (PE) activity was recognized in the extracted solution from jelly fig to be typical plant PE, because (1) the activity was unstable, (2) it was increased in a weakly alkaline environment or by the existence of sodium chloride, (3) the extracted solution itself (which is approximately pH 5) were active. The main component in the extracted solution was galacturonic acid, with glucose, arabinose and xylose also being determined. It is notable that rhamnose was not contained in the pectin-type polysaccharides of jelly fig, its molecule bieng mostly a linear chain without any twisting. The content of total inorganic material was about 5% in the dry matter from the extracted solution, containing 53.1-66.7% of K^+ and 21.3-31.5% of Ca_<2+>. This seems to suggest that K^+ and Ca_<2+> take part in the gel formation process.
社団法人日本家政学会の論文
1991-04-15