粘度測定による糖やアミノ酸の水和および高分子間相互作用の解析
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- 佐藤 之紀
- 県立広島大学生命環境学部
書誌事項
- タイトル別名
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- Analysis of the Hydration of Sugars and Amino Acids and the Interaction between Food Macromolecules in Aqueous Sugar Solutions Using Viscometric Measurement
- ネンド ソクテイ ニ ヨル トウ ヤ アミノサン ノ スイワ オヨビ コウブンシ カン ソウゴ サヨウ ノ カイセキ
この論文をさがす
説明
Hydration analysis of sugars and amino acids was conducted with a focus on the viscosity of liquid food models. The interaction between pectin molecules in aqueous sugar solutions was also analyzed as a model of food macromolecule interactions. The viscosity-related parameters used for analysis of solute-solvent interactions were Bη, dBη/dT, Bη/V2, BT1, and BT2, as well as the parameters h and α. Specific viscosity-related parameters, ηsp and —dηsp/dAW, were used for the analysis of interactions between food macromolecules in aqueous sugar solutions. Using these parameters, it is anticipated that the mechanisms of liquid food hydration at the molecular level will be clarified in the near future.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 61 (7), 316-322, 2014
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681384427392
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- NII論文ID
- 130004685200
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 025577087
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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
- IRDB
- NDL
- Crossref
- CiNii Articles
- KAKEN
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- 抄録ライセンスフラグ
- 使用不可
