| Project/Area Number |
13680142
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
食生活
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| Research Institution | Japan Women's University (2002)
Yamagata University (2001) |
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Principal Investigator |
FUJII Keiko Japan Women's University, Faculty of Home Economics, Lecturer, 家政学部, 講師 (20186480)
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| Co-Investigator(Kenkyū-buntansha) |
OKADA Katsuhide Yamagata University, Faculty of Education, Professor, 教育学部, 教授 (20011968)
TAKAGI Chikako Japan Women's University, Faculty of Home Economics, instructor, 家政学部, 助手 (60120771)
小山 清人 山形大学, 工学部, 教授 (60007218)
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| Project Period (FY) |
2001 – 2002
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| Project Status |
Completed (Fiscal Year 2002)
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| Budget Amount *help |
¥3,700,000 (Direct Cost: ¥3,700,000)
Fiscal Year 2002: ¥1,200,000 (Direct Cost: ¥1,200,000)
Fiscal Year 2001: ¥2,500,000 (Direct Cost: ¥2,500,000)
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| Keywords | mixed gels / agar / gelatin / phase separation / rupture properties / rupture stress / mechanical properties / 二相分離構造 / カラギーナン |
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| Research Abstract |
The agar/gelatin mixed gels which had biphase dispersion structure to be different with the same composition were prepared and their mechanical properties were investigated. Agar/gelatin mixture was first kept over the gelling temperature of gelatin and under that of agar with stirring for the selected period, and then cooled under the gelling temperature of gelatin. The mixed gels prepared by this method consisted of a dispersed phase of agar and a continuous phase of gelatin. The rupture stress of mixed gels decreased as the content of a dispersed phase increased. In the same composition the rupture stress showed the lower tendency as the size of dispersed particles became larger. These results suggested that the interface between a dispersed phase and a continuous phase played a role as Griffith crack, and the rupture of mixed gels occurred from that place. In this work, it was found that the mechanical properties of agar/gelatin mixed gels were dependent on internal phase separation structure and that we could prepare the mixed gels which had a various texture from the same composition by controlling their internal structures. Furthermore, even if a food is too hard for persons of advanced age to swallow it, we could prepare a gelatinous food suitable for them by processing.
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