ジェランガムゲルのレオロジー特性に及ぼす糖類，尿素および塩酸グアニジンの影響

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  • Effects of Sucrose, Glucose, Urea and Guanidine Hydrochloride on the Rheological Properties of Gellan Gum Gels.
  • ジェランガムゲル ノ レオロジー トクセイ ニ オヨボス トウルイ ニョウソ

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Effects of sucrose, glucose, urea and guanidine hydrochloride on dynamic elasticity of gellan gum gels, with and without potassium chloride or calcium chloride, were studied. The dynamic Young's modulus E' of gellan gum gels without and with the salts decreased with increasing concentrations of sucrose or glucose. Urea weakened the gelling ability by breaking hydrogen bonds. Urea strengthened the gel-forming ability of gellan gum gels containing excessive potassium chloride or calcium chloride. Guanidine hydrochloride promoted the gel-forming ability by the aggregation of double or single helices of gellan gum molecules, up to a certain amount, but excessive addition of guanidine hydrochloride weakened the gelling ability of gellan gum gels with and without potassium chloride. Guanidine hydrochloride weakened the gelling ability of gellan gum gels with calcium chloride. It is suggested that a small amount of guanidine hydrochloride shields the electrostatic repulsion between carboxyl groups in gellan gum molecules and increases the number of junction zones. However, higher excessive amount of guanidine hydrochloride disrupts hydrogen bonds and weakens the gel-forming ability.

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