| Budget Amount *help |
¥16,770,000 (Direct Cost: ¥12,900,000、Indirect Cost: ¥3,870,000)
Fiscal Year 2017: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
Fiscal Year 2016: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
Fiscal Year 2015: ¥3,510,000 (Direct Cost: ¥2,700,000、Indirect Cost: ¥810,000)
Fiscal Year 2014: ¥8,710,000 (Direct Cost: ¥6,700,000、Indirect Cost: ¥2,010,000)
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| Outline of Final Research Achievements |
The effect of phase separation structure in polysaccharide food gels on the texture has been investigated. DSC, NMR and dynamic rheological measurements shows that the mixtures solution of type and iota type of carrageenan, the former forms a hard gel and the later forms a weak gel, induces the aggregates for each of kappa and iota polysaccharide chain separately and individually.
The movement of particle with the diameter of 1000 nm under the force by optical tweezers did not give the evidence of phase separation but the Brownian motion of particle with the diameter of 100 nm had a distribution in the mean square displacement indicating the phase separated structure.
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