大豆たん白ゲルの粘弾性について

概要

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The static viscoelasticity of the 20% soybean gel was measured by the parallel plate viscoelastometer. The properties were compared with those of the egg white gel and the 1.5% agar gel. From the analysis of the results by means of the four-elements mechanical model, we obtained the Hookean Young's modulus (EH), retarded elastic modulus and viscosity (EV, ηV), flow viscosity (ηN), and retarded time (τ) for these gels, respectively. Further, the texture parameters of these gels were investigated by the Rheolometer. The hardness of the soybean gel. is about three times harder than that of the agar gel. The higher the temperature of the soybean gel, the lower the Young's modulus and viscosity were. The master creep curve of the soybean gel was determined in the range of 1_??_105 sec by superimposing the creep curves of the gel at temperature ranged from 12.4°C to 59.8°C. Thereafter, retardation spectrum was obtained at 1_??_105 sec.
公益社団法人日本農芸化学会の論文