Structure analysis of polysaccharide mixed gels by synchrotron-radiation circular dichroism spectroscopy and X-ray scattering techniques

2014 Fiscal Year Final Research Report

• Project/Area Number: 25870111
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Polymer/Textile materials; Food science
• Research Institution: Gunma University
• Principal Investigator: YASUYUKI Maki 群馬大学, 大学院理工学府, 助教 (50400776)
• Project Period (FY): 2013-04-01 – 2015-03-31
• 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.

Free Research Field

高分子溶液・ゲル