Starch to Repress Syneresis of Curdlan Gel

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概要

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• Curdlan gel shrinks even in water caused syneresis. This syneresis is repressed almost completely by the addition of starch to curdlan before heating, but not repressed by the addition of different sugar compounds even of 10%concentration. The role of starch in repressing syneresis is discussed.

• 社団法人 日本農芸化学会の論文

著者

• TAKEUCHI Tokuo

  Food Research Institute, Aichi Prefectural Government

• ISHIDA Kin-ichi

  Food Research Institute, Aichi Prefectural Government

関連論文

• Starch to Repress Syneresis of Curdlan Gel

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