寒天ゲルおよびκ-カラギーナンゲルのレオロジー的性質に及ぼすショ糖の影響

概要

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The effects and their temperature dependence of adding sucrose on the rheological properties of agar and κ-carrageenan gels were investigated. The addition of sucrose resulted in increases in the storage modulus, loss modulus, rupture stress and rupture energy of both gels. The network structure observed through an electron microscope showed that the addition of sucrose refined the structure of both gels. The onset of decreased viscoelasticity was shifted to a higher temperature by adding sucrose to both gels, although this effect was stronger with κ-carrageenan than with agar. Increasing temperature resulted in a decrease in the rupture stress and rupture energy of both gels; however, in the range of temperature from 10 to 25℃, both the rupture stress and rupture energy were almost constant after adding sucrose to the κ-carrageenan gel.
社団法人日本家政学会の論文
1996-04-15