多糖類による食品物性形成

浅井 以和夫, 大本 俊郎, 甲田 秀康

doi:10.11541/jag1994.43.385

書誌事項

タイトル別名

Forming of Physical Property in Food with Polysaccharides

公開日: 1996

DOI

10.11541/jag1994.43.385

公開者: 日本応用糖質科学会

説明

To understand the effect of polysaccharide in food systems, it is essential to clarify the molecular structure, the state of side chain and electric charge, and the kind of functional group such as the following. Gum arabic has very low viscosity in water because of having side chains in its structure. Cellulose can not fully hydrate because of the absence of side chain. Abundant negative charges in molecules are partly responsible for hydration of Xanthan gum in water. With regards to the gelling polysaccharides, network conformation is another important factor which can roughly be classified into four categories: Double-helix conformation, Association by rations, Combination of them, and Synergy between different kinds of molecules. In practical application, even a gelling polysaccharide is often used as a thickener and stabilizer. Furthermore, polysaccharides are also widely used as a emulsifier.

収録刊行物

応用糖質科学

応用糖質科学 43 (3), 385-392, 1996

日本応用糖質科学会

詳細情報詳細情報について

CRID: 1390282680147530112

NII論文ID: 130004257505

DOI: 10.11541/jag1994.43.385

COI: 1:CAS:528:DyaK28XmtVCqsbs%3D

ISSN: 18844898; 13403494

データソース種別

JaLC
CiNii Articles

抄録ライセンスフラグ: 使用不可

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