Analysis of molecular interactions for baby food components in water and their relevant to molecular shapes of saccharides as a cosolute.

通过粘度和重力测量，研究了婴儿食品成分的大分子间相互作用和糖作为辅质的形状。由水的活度系数测定的参数α对甘氨酸的影响与许多糖和氨基酸的负值不同，为正。在许多情况下，氨基酸共存时，高甲氧基果胶水溶液粘度降低。将水合作用与重力和粘度测量结果进行比较，发现水合作用的机制由于温度对水合参数h的依赖性不同而有所不同。另一方面，通过比较表观粘度，将大分子在婴儿食品上的黏性行为划分为三类。例如，黄原胶在水溶液中纠缠，使得大分子间相互作用非常强，粘度敏感性低，被评价为稳定的食品增稠剂。

Inter-macromolecular interaction of baby food components and shapes of saccharides as a cosolute were investigated through viscosity and gravity measurements. The parameter α determined from the activity coefficient of water for glycine found to be different from negative values for many sugars and amino acids, which is positive. The viscosity of aqueous solution of high methoxyl pectin decreased when amino acids coexist in many cases. When compared hydration with gravity and viscosity measurements, the mechanism of hydration is suggested to be different due to a different temperature dependency on hydration parameter h. On the other hand, by comparing the apparent viscosity, the viscosity behaviors of macromolecules on baby foods were classified into three groups. For an example, Xanthan are entangled in an aqueous solution so that the inter-macromolecular interactions are very strong and the low sensitivity of viscosity is evaluated good as a stable food thickener.