カラギ-ナン水溶液の粘度および水ゲルの物性について

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Carrageenan has been recently paid attention as a thickening agent or a gelling agent for foods. So viscosities of carrageenan solutions and physical properties of carrageenan-water gels were compared with those of agar-agar. The following results were obtained. The smaller the velocity gradient was, the higher the viscosity determined by a coaxial type rotational viscometer. This is a typical tendency for a structural viscosity. As to a concentration dependency, the carrageenan solutions showed a characteristic behaviour for polyelectrolytes. Apparent activation energies calculated from a temperature dependency were 3.79 and 4.94kcal/mol for 1% solution of two types of carrageenan. 6.16kcal/mol was calculated for agar-agar solution. The difference in the water-binding state could be deduced between the carrageenan water gel and the agar-agar-water gel from the desication curve by a microwave oven. The creep compliance curves of 1.5% carrageenan and agar-agar gels measured with a parallel plate viscoelastmeter could be explained in the six-elements mechanical model consisting of Hookean body, two pairs of Vogit body and Newtonean body. The elastic modulus was 105_??_106 dyn/cm2 and the coefficient of viscosity was 107_??_109 poise. The carrageenan gels showed a little lower figures compared with the agar-agar gels. Through a scanning electron microscope the structure was found to be coarse and spongy for the carrageenan gel, and fibrous molecules were found to be closely intertwined each other for the agar-agar gel.
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カラギ-ナン水溶液の粘度および水ゲルの物性について

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