コンニャクマンナンゲル性状の凝固剤への依存性

概要

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The dependence of the rheological properties of konjac mannan (KM) gel on gelatinizer was examined by stress-relaxation experiment with the use of an autograph. The instantaneous elastic modulus (E0) and longest relaxation time (τ1) of gel were measured under 30% of compressing strain. It was found that the rheological properties of KM gel depend on the concentration of hydroxide ion regardless of the kind or the concentration of gelatinizer used. With the increase in concentration of hydroxide ion, E0 increased (up to 10-1.5M) and then decreased (above 10-1.5M), and τ1 decreased steeply (up to 10-3.5M) and then gradually. The results can be explained on the basis of the duplicate function of hydroxide ion as gelatinizer and peptizer. With the increase in concentration of hydroxide ion, the function as gelatinizer is enhanced more greatly than that as peptizer up to 10-1.5M, but the situation is reversed above 10-1.5M.
社団法人日本農芸化学会の論文