Structure analysis of polysaccharide mixed gels by synchrotron-radiation circular dichroism spectroscopy and X-ray scattering techniques
Project/Area Number |
25870111
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Research Category |
Grant-in-Aid for Young Scientists (B)
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Allocation Type | Multi-year Fund |
Research Field |
Polymer/Textile materials
Food science
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Research Institution | Gunma University |
Principal Investigator |
YASUYUKI Maki 群馬大学, 大学院理工学府, 助教 (50400776)
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Project Period (FY) |
2013-04-01 – 2015-03-31
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Project Status |
Completed (Fiscal Year 2014)
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Budget Amount *help |
¥3,250,000 (Direct Cost: ¥2,500,000、Indirect Cost: ¥750,000)
Fiscal Year 2014: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2013: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
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Keywords | 多糖類 / 複合ゲル / 食品 / 放射光 |
Outline of Final Research Achievements |
Polysaccharide mixed gels, which are widely used in food industries, were investigated by use of synchrotron-radiation vacuum-ultraviolet circular dichroism (VUVCD) and small-angle synchrotron X-ray scattering (SAXS). The network structure of a typical polysaccharide mixed gel was clarified from the conformation of each polysaccharide chain determined by using VUVCD and junction-zone structure analyzed by using SAXS. The VUVCD technique was also effective in measuring microscopic molecular rheology in mixed gels.
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Report
(3 results)
Research Products
(11 results)
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[Presentation] ゼラチン・寒天混合系のゲル化のレオロジー2014
Author(s)
鳥羽一史、槇 靖幸、外山吉治、土橋敏明、松尾光一
Organizer
第37回日本バイオレオロジー学会年会
Place of Presentation
大宮ソニックシティビル(埼玉県さいたま市)
Year and Date
2014-06-05 – 2014-06-06
Related Report
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