ルチン添加ゼラチンのゲル化におよぼすpHの影響とルチン結晶の変化
Bibliographic Information
- Other Title
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- ルチン テンカ ゼラチン ノ ゲルカ ニ オヨボス pH ノ エイキョウ ト ルチン ケッショウ ノ ヘンカ
- Effect of pH value on the gelation of a rutin-containing gelatin solution and on the crystallization of rutin
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Abstract
A study was carried out on the interaction between rutin and alkaline-processed gelatin to improve buckwheat cooking. Gelatin samples containing different amounts of rutin were prepared and gelled under various pH conditions. The rupture property and gel structure of these rutin-containing gelation samples (rutin-gelatin) were analyzed by a rheometer and scanning electron microscope (SEM), while rutin crystallization in the gel samples was observed by an optical microscope. The rupture property of the rutin-gelatin samples depended on the amount of rutin crystals appearing and on the pH value of the gel. A slower appearance of rutin crystals was evident when a higher protein and lower rutin concentration were applied. The crystals that appeared were also smaller by this slower crystallization. SEM observation showed, a thick gel structure like an aggregated gelling network in the high-concentration ruin-containing sample, whereas this structure was never apparent in a gel sample without rutin. The gel structure was therefore changed by the addition of rutin. These results strongly suggest the formation of a rutin-gelatin complex under our experimental conditions.
Journal
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- 日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会 編
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日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会 編 40 (3), 166-172, 2007-06
日本調理科学会
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Details
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- CRID
- 1520009407812685696
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- NII Article ID
- 110006317854
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- NII Book ID
- AN10471022
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- ISSN
- 13411535
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- NDL BIB ID
- 8868936
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- Text Lang
- ja
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- NDL Source Classification
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- ZE16(社会・労働--家事・家政--学術誌)
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- Data Source
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- NDL
- NDL-Digital
- CiNii Articles
- KAKEN