ポリグリセリン脂肪酸エステルの相転移に及ぼすポリオールと砂糖の効果（原標題は英語）

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  • MURAKAMI Atsushi
    Department of Food Science, The United Graduate School of Agricultural Sciences, Ehime University Research and Development Department, Kamada Soy sauce Co., Ltd.
  • FUKADA Kazuhiro
    Department of Biochemistry and Food Science, Kagawa University
  • GOHTANI Shoichi
    Department of Biochemistry and Food Science, Kagawa University

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  • Effects of Polyol and Sugar on the Phase Transition in Polyglycerin Fatty Acid Ester

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Examination of the effects of polyols and sugars on phase transition in polyglycerin fatty acid esters (PGE) was made by dynamic viscoelasticity, differential scanning calorimetry (DSC), polarizing microscopy and visual observation. Isotropic - liquid crystal transition temperature (TCI) increased with glycerin (Gly) and glucose (Glc) application and TCI together with propylene glycol (Pg) caused temperature to decrease. Sorbitol (Srt) and sucrose (Scr) brought about a slight rise of TCI. The sol - gel transition temperature (TSG) in the presence of Gly, Pg and Scr, was less than TCI. TCI of PGE is considered to depend on hydrogen bonding between PGE and polyols or sugars and TSG of PGE, on affinity between PGE and polyols or sugars. In the presence of Gly, Srt, Glc and Scr, solubilization was observed visually. TSG determined with DSC was essentially the same as by dynamic viscoelasticity thought determination by the latter was more definitive compared to that by the former.<br>

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