Systematic study on polysaccharide gels for the creation of new texture modifiers
Systematic study on polysaccharide gels for the creation of new texture modifiers
批准号:
14208011
负责人:
NISHINARI Katsuyoshi
金额:
$26.96万
依托单位:
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
项目状态:
已结题
起止时间:
2002 至 2003
中文摘要
通过对系列凝胶样品的静态和动态光散射和粘度的测量,定量地评价了凝胶分子在有序和无序状态下的链刚性,并表征了凝胶结构的基本原理。采用6个钠型结冷胶样品,在40℃时,用光散射法、特性黏度法研究了相对分子质量对25 mM氯化钠水溶液中凝胶螺旋转变的影响。建立了直接显示浸没在盐溶液中的块状凝胶表面的原子力显微镜方法,并成功地应用于含氯化钾或氯化铯的凝胶。含CaCl2颗粒凝胶(PG-CaCl2)的断裂应力和储存杨氏模数随PG-CaCl2含量的增加而增加,而含有PG-CaCl2的MG-CaCl2的断裂应力和储存杨氏模数随PG-CaCl2含量的增加而减小。预计结冷胶可以作为吞咽困难人群的质地修饰剂。
英文摘要
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.
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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)
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通讯作者:
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)。
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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。
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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)。
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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)。 )
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共 20 条
The relation between the flavour release and the structure/physical properties of food gels in the mastication
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批准号:22240076
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项目类别:Grant-in-Aid for Scientific Research (A)
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资助金额:$24.63万
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财政年份:2010
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负责人:NISHINARI Katsuyoshi
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依托单位:
Improvement of QOL in meals of persons with difficulty in deglutition by preparation of solutions for judging aspiration symptoms
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批准号:19200051
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项目类别:Grant-in-Aid for Scientific Research (A)
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资助金额:$28.62万
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财政年份:2007
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负责人:NISHINARI Katsuyoshi
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依托单位:
Evaluation of the difficulty in deglutition and the development of thickening agents for dysphagia
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批准号:16300237
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项目类别:Grant-in-Aid for Scientific Research (B)
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资助金额:$5.7万
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财政年份:2004
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负责人:NISHINARI Katsuyoshi
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依托单位:
海外基金