Systematic study on polysaccharide gels for the creation of new texture modifiers

用于创建新型质地改良剂的多糖凝胶的系统研究

• 批准号: 14208011
• 负责人: NISHINARI Katsuyoshi
• 金额: $ 26.96万
• 依托单位: OSAKA CITY UNIVERSITY
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (A)
• 财政年份: 2002
• 资助国家: 日本
• 起止时间: 2002 至 2003
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-14208011/
• 关键词: gel; gellan; molecular characterization; Atomic force microscopy; coil-helix transition; fracture; swallowing; bolus; ジェランガム; 力学物性; 構造観察

By means of static and dynamic light scattering and viscosity measurements for the series of fractionated gellan samples, chain rigidity of gellan molecules was evaluated quantitatively both at the ordered and disordered states, and the fundamentals of gel structure was characterized.Using 6 sodium-type gellan gum samples, M_w=12x10^4〜1.7x10^4 at 40℃, we investigated the effects of molecular weight on the coil-helix transition in aqueous solutions with 25 mM NaCl by light scattering, intrinsic viscosity, and circular dichroism measurements and differential scanning calorimetry.Atomic force microscopy protocols for directly visualizing a bulk gel surface submerged in an aqueous salt solution have been established and successfully applied to gellan gum gels containing potassium or cesium chloride.Breaking stress and storage Young's modulus of gellan gels (MG) containing particle gellan gels containing CaCl_2 (PG-CaCl_2) increased with increasing PG-CaCl_2 content, while those of MG-CaCl_2 containing PG-CaCl_2 decreased.Gellan gel containing barium sulfate formed bolus with better consistency than that of agar and gelatin gels. It is expected that gellan can be used as a texture modifier for people with difficulty in swallowing.

通过静态、动态光散射和粘度测量，定量评价了结冷胶分子在有序和无序状态下的链刚性，并对凝胶结构的基本原理进行了表征。在40℃条件下，选取M_w=12 × 10^4 ~ 1.7 × 10^4的6种钠型结冷胶样品，通过光散射、特性粘度、圆二色性和差示扫描量热法，研究了分子量对25 mM NaCl水溶液中结冷胶线圈-螺旋转变的影响。原子力显微镜已经建立了直接观察浸泡在含水盐溶液中的大块凝胶表面的方法，并成功地应用于含钾或氯化铯的结冷胶凝胶。含有颗粒状CaCl_2的结冷胶（PG-CaCl_2）的断裂应力和储存杨氏模量随PG-CaCl_2含量的增加而增大，而含有PG-CaCl_2的MG-CaCl_2的断裂应力和储存杨氏模量则减小。含硫酸钡的结冷胶形成的丸剂的稠度比琼脂和明胶好。预计结冷胶可作为吞咽困难患者的质地调节剂。

项目成果

E.Ogawa, R.Takahashi, H.Yajima, K.Nishinari: "Initial Stage of Gelation Process for Sodium-Type Gellan Gumswith Different Molecular Weights"Transactions of the Materials Research Society of Japan. 28・3. 953-956 (2003)

E. Okawa、R. Takahashi、H. Yajima、K. Nishinari：“不同分子量的钠型结冷胶的凝胶化过程的初始阶段”日本材料研究学会会刊 953-956。 2003）

H.Moritaka, S.Kimura, H.Fukuba: "Rheological properties of matrix-particle gellan gum gel with or without calcium chloride containing particle gellan gum gels"Food Hydrocolloids. (印刷中).

H.Moritaka、S.Kimura、H.Fukuba：“含有或不含氯化钙的颗粒结冷胶凝胶的基质颗粒结冷胶凝胶的流变特性”食品亲水胶体（正在出版）。

H.Moritaka, S.Kimura, H.Fukuba: "Rheological properties of matrix-particle gellan gum gel : effects of calcium chloride on the matrix"Food Hydrocolloids. 17. 653-660 (2003)

H.Moritaka、S.Kimura、H.Fukuba：“基质颗粒结冷胶凝胶的流变特性：氯化钙对基质的影响”食品亲水胶体。

盛田明子, 中沢文子: "ゼラチン・寒天・カラギーナンゼリーの口蓋圧と筋電位の同時計測"日本家政学会誌. 53巻, 1号. 7-14 (2002)

Akiko Morita、Fumiko Nakazawa：“使用明胶、琼脂和卡拉胶果冻同时测量腭压和肌电势”，日本家庭经济学杂志，第 53 卷，第 1. 7-14 期（2002 年）。

盛田明子, 中沢文子: "ゼラチン・寒天・カラギーナンゼリーの人の口蓋圧計測と機器測定による特性の比較"日本家政学会誌. 53巻, 5号. 423-429 (2002)

Akiko Morita、Fumiko Nakazawa：“通过人体腭压测量和仪器测量测量的明胶、琼脂和角叉菜胶的特性比较”日本家政学会杂志，第 53 卷，第 5. 423-429 期（2002 年）。 ）