Effects of Amount of Alcohol on the Gelation of Compound Gelatin Solutions
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- Nagatsuka Norie
- Tokyo Kasei University
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- Ohno Takashi
- Chiba University
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- Okawa Yusuke
- Chiba University
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- Matsushita Kazuhiro
- Saitama Medical School
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- Nishina Masami
- Saitama Medical School
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- Mineki Machiko
- Aoba Gakuen College
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- Nagao Keiko
- Tokyo Kasei University
Bibliographic Information
- Other Title
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- アルコール添加量がゼラチン溶液のゲル化に及ぼす影響
- アルコール テンカリョウ ガ ゼラチン ヨウエキ ノ ゲルカ ニ オヨボス エイキョウ
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Description
A series of measurements was conducted to clarify the mechanism for the sol-gel transition of gelatin in the presence of alcohol (about 1%,3%,5%,10% or 20%) added to the gelatin solution. We examined the rheological and microstructural characteristics, measured the viscosity by a non-destructive method, the optical rotation, dynamic viscoelasticity, rupture characteristics and 17O-NMR data, and observed the microstructure of the gelatin gel samples by scanning electron microscopy. The gelation time, specific rotation, dynamic elasticity and dynamic viscosity of the gelatin solution were each reduced with increasing amount of alcohol. The gel samples of the gelatin solution containing 10% and 20% of alcohol both showed strong ductility. The latter sample with 20% of alcohol contained many vacancies and formed a coarse network structure.
Journal
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 37 (4), 360-365, 2004
The Japan Society of Cookery Science
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Details 詳細情報について
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- CRID
- 1390282679716434944
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- NII Article ID
- 110001171471
- 130004401145
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- NII Book ID
- AN10471022
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- NDL BIB ID
- 7154582
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- ISSN
- 13411535
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL Search
- NDL Digital Collections (NII-ELS)
- CiNii Articles
- KAKEN
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- Abstract License Flag
- Disallowed