2001年
The Effect of Apparent Molecular Weight and Components of Agar on Gel Formation
Food Science and Technology Research
- ,
- ,
- 巻
- 7
- 号
- 4
- 開始ページ
- 280
- 終了ページ
- 284
- 記述言語
- 英語
- 掲載種別
- DOI
- 10.3136/fstr.7.280
- 出版者・発行元
- S. Karger AG
The relation between apparent molecular weight and physical properties of agar gel and sol were investigated. Agar was extracted from seven kinds of red seaweed, Gelidium, Pterocladia and Gracilaria, which were collected in different seas. The apparent weight-average molecular weight (AMw) and apparent molecular weight distribution of agar were measured by a high temperature type gel permeation Chromatograph. Gel strength and melting point of agar gel, and the viscosity of agar sol were measured. The gel strength of agar gel from each seaweed increased with increasing AMw, and it Mas found that 3,6-anhydro-L-galactose and sulfate group affected gel formation. These results were also suggested by endothermic peaks of differential scanning calorimetry accompanying the gel-to-sol transition. The melting point of agar gel and the viscosity of its sol also increased with increasing AMw.
- リンク情報
- ID情報
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- DOI : 10.3136/fstr.7.280
- ISSN : 1344-6606
- SCOPUS ID : 0037527517