溶液の熱処理が多糖／水系のゲル形成能に及ぼす効果
書誌事項
- タイトル別名
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- Change of Gelation Characteristics by Annealing the Solution of Polysaccharide/Water Systems.
抄録
Gelation of polysaccharide/water systems was investigated by viscoelastic measurements, the falling ball method (FBM), differential scanning calorimetry (DSC), and small angle X-ray scattering (SAXS). Attention was particularly paid to the effect of annealing of the systems in the sol state on gelation. It was found that firm gels were obtained by cooling the annealed solutions. Elastic modulus increased and gel-sol transition temperature shifted to the high temperature side by annealing. In contrast, weak gels were obtained when the solution was cooled without annealing. Furthermore, xanthan gum, which is categorized as a non-gelling polysaccharide, forms hydrogels when the solution was annealed and cooled subsequently. Enthalpy of melting (ΔHm) of water in the system during annealing was measured by DSC. ΔHm values oscillatingly varied in the initial stage, i. e., a large increase and a subsequent decrease, and then approached a constant value. These facts suggest that molecular assemblies in as-prepared solution restrain a small amount of non-freezing water and act as a kind of colloidal dispersion. During annealing, the initial molecular assemblies decompose, and molecular chains start to rearrange with elapse of time. When xanthan molecules are liberated from the assemblies at a high temperature, the molecular chains move freely, and the system attains homogeneity. From the homogeneous solution thus obtained, firm gels are formed by subsequent cooling.
収録刊行物
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- 高分子論文集
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高分子論文集 55 (12), 760-767, 1998
公益社団法人 高分子学会
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詳細情報 詳細情報について
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- CRID
- 1390001206522284928
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- NII論文ID
- 130003837587
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- ISSN
- 18815685
- 03862186
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
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- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可