| Budget Amount *help |
¥4,160,000 (Direct Cost: ¥3,200,000、Indirect Cost: ¥960,000)
Fiscal Year 2017: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2016: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
Fiscal Year 2015: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
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| Outline of Final Research Achievements |
Rheological properties of aqueous solutions of food proteins and food polysaccharides are strongly related to food textures. In this study, particle-tracking microrheology (PTM) was used to investigate the distribution of local rheological properties on the micron scale of food-related soft matter systems. The gelation of gelatin proceeds very slowly after the quench to temperatures below the gelling temperature (aging). The PTM measurements of the aging of gelatin showed that an inhomogeneity of the rheological properties appeared slightly after the gelling time, which is reminiscent of the dynamic inhomogeneity in colloidal glassy systems near the glass transition point.
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