Gelation of rutin-containing gelatin

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  • ルチン-ゼラチン混合系ゲルのゲル化性
  • ルチン ゼラチン コンゴウケイ ゲル ノ ゲルカセイ

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Abstract

The gelation characteristics of a gelatin sol containing various concentrations of rutin were studied as a basic experiment to produce gelatinous buckwheat food. The sol-gel transition temperature of gelatin was hardly changed by adding rutin as measured by both a hot-wire method and by dynamic rheometry. The storage modulus of the gelatin gel was markedly increased when containing over 1,000 ppm of rutin. No cross-link formation of the gelatin molecules with rutin addition was apparent from a molecular weight distribution analysis by HPLC. The recrystallization of added rutin was observed at around this concentration The rupture stress of the gel was correspondingly increased, and the rupture strain of the gel was decreased with increasing rutin content. We consider that this recrystallization caused the change in rheological properties of the gel. We propose gelatinous buckwheat as an appropriate food in view of its favorable texture, and conclude that common buckwheat flour and a buckwheat tea infusion would be suitable because of their rutin content.

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