Functional properties of various molecular weights and functional groups on pectin

不同分子量和官能团对果胶的功能特性

基本信息

  • 批准号:
    03680079
  • 负责人:
  • 金额:
    $ 1.41万
  • 依托单位:
  • 依托单位国家:
    日本
  • 项目类别:
    Grant-in-Aid for General Scientific Research (C)
  • 财政年份:
    1991
  • 资助国家:
    日本
  • 起止时间:
    1991 至 1992
  • 项目状态:
    已结题

项目摘要

The following results were obtained in the fiscal year1992.1. Prepared various molecular weights and functional groups of pectin. Each pectin was prepared from commercially high methoxyl pectin and fresh fruits by the acid-demethylating method. We analyzed the chemical composition, and measured the molecular distribution (dependent on the science research budget) by GPC. Then we clarified that the methoxyl groups decreased with an increase in demethylating time, and the molecular weight distribution shifted to the lower molecular weight side.2. The effect of cations on the rheological properties of the sol-gel transition process and the viscosity behavior were examined. A gel formation with demethylated pectin was appeared uniform with a slight addition of Ca^<2+,> but the behavior was not uniform when making gel with Mg^<2+> because catch of the molecules rapidly combined.3. The effect of cations on the thermal properties of various low methoxyl pectin solutions were measured by DSC. It was determined that the difference in the content of the methoxyl groups has an effect on the freezing peak temperature, the melting peak temperature and the enthalpy of gels. It was clarified that the pectins of different molecular weights and the functional groups were important in the sol-gel transition of the pectins.4. Functional propertics of polysaccharide of jelly fig. (1) Factors affecting the gelation behavior of aqueous components extracted from jelly fig. (2) Rheological properties of aqueous polysaccharide sols and gels prepared from jelly fig. (3) The texture profiles of jelly fig were examined. We want to examine the behavior of water in the sol-gel and the influence of various additions on the cations as well as clarify the functional properties of the pectins of different molecular weights and the functional groups in the future.
1992财政年度取得了以下成果。制备了各种分子量和官能团的果胶。以市售高甲氧基果胶和新鲜水果为原料,采用酸脱甲基法制备果胶。我们分析了化学组成,并通过GPC测量了分子分布(取决于科学研究预算)。随着脱甲基时间的延长,甲氧基含量减少,分子量分布向低分子量侧移动.考察了阳离子对溶胶-凝胶转变过程流变性和粘度行为的影响。加入少量Ca^2+后,脱甲基果胶凝胶的形成是均匀的,但加入Mg^2+后,凝胶的形成并不均匀,因为分子的结合速度很快.采用差示扫描量热法(DSC)测定了阳离子对各种低甲氧基果胶溶液热性质的影响。确定了甲氧基含量的差异对凝胶的冻结峰温度、熔融峰温度和焓的影响。阐明了不同分子量的果胶和不同官能团对果胶溶胶-凝胶转变的影响.无花果多糖的功能性质:(1)影响无花果多糖水溶性组分凝胶化行为的因素;(2)无花果多糖水溶性溶胶和凝胶的流变学性质;(3)无花果多糖的质构特性。我们希望研究水在溶胶-凝胶中的行为以及各种添加剂对阳离子的影响,并在未来阐明不同分子量和官能团的果胶的功能特性。

项目成果

期刊论文数量(12)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)
H.Suzuno, Y.Uchibori, S.Sawayama and A.Kawabata: "Rheological properties of aqueous polysaccharide sols and gels prepared from jelly fig" J. Home Econ. Jpn.42. 1043-1050 (1991)
H.Suzuno、Y.Uchibori、S.Sawayama 和 A.Kawabata:“由无花果制备的水性多糖溶胶和凝胶的流变特性”J. Home Econ。
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    0
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鈴野 弘子、内堀 佳子、川端 晶子: "愛玉子水抽出液のゲル化挙動とゲル形成に関与する成分" 日本家政学会誌. 42. 339-346 (1991)
Hiroko Suzuno、Yoshiko Uchibori、Akiko Kawabata:“水性鸡蛋提取物和参与凝胶形成的成分的凝胶化行为”日本家庭经济学会杂志 42. 339-346 (1991)。
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    0
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鈴野 弘子、内堀 佳子、澤山 茂、川端 晶子: "愛玉子水溶性多糖ゾルおよびゲルのレオロジー的性質" 日本家政学会誌. 42. 1043-1050 (1991)
Hiroko Suzuno、Yoshiko Uchibori、Shigeru Sawayama、Akiko Kawabata:“爱蛋水溶性多糖溶胶和凝胶的流变特性”日本家政学会杂志 42. 1043-1050 (1991)。
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    0
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H.Suzuno, Y.Uchibori and A.Kawabata: "Factors affecting the gelation behavior of aqueous components extracted from jelly fig" J. Home Econ. Jpn.42. 339-346 (1991)
H.Suzuno、Y.Uchibori 和 A.Kawabata:“影响从果冻无花果中提取的水性成分的凝胶行为的因素”J. Home Econ。
  • DOI:
  • 发表时间:
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  • 影响因子:
    0
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  • 通讯作者:
鈴野 弘子、 内堀 佳子、 川端 晶子: "愛玉子水抽出液のゲル化挙動とゲル形成に関与する成分" 日本家政学会誌. 42. 339-346 (1991)
Hiroko Suzuno、Yoshiko Uchibori、Akiko Kawabata:“水性鸡蛋提取物和参与凝胶形成的成分的凝胶化行为”日本家庭经济学会杂志 42. 339-346 (1991)。
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KAWABATA Akiko其他文献

KAWABATA Akiko的其他文献

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{{ truncateString('KAWABATA Akiko', 18)}}的其他基金

Study on the roles of genes associated with energy metabolism in oral carcinoma
能量代谢相关基因在口腔癌中的作用研究
  • 批准号:
    19791487
  • 财政年份:
    2007
  • 资助金额:
    $ 1.41万
  • 项目类别:
    Grant-in-Aid for Young Scientists (B)
Fine Structure and Rheological Properties of Starch.
淀粉的精细结构和流变特性。
  • 批准号:
    62480478
  • 财政年份:
    1987
  • 资助金额:
    $ 1.41万
  • 项目类别:
    Grant-in-Aid for General Scientific Research (B)
Dietary Fiber in Vegetables. - Some Physicochemical and Functional Properties of Pectic Substances -.
蔬菜中的膳食纤维。
  • 批准号:
    59480430
  • 财政年份:
    1984
  • 资助金额:
    $ 1.41万
  • 项目类别:
    Grant-in-Aid for General Scientific Research (B)

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