Effect of Micro Phase Separation in Food Hydrogels on Texture

2017 Fiscal Year Final Research Report

• Project/Area Number: 26282017
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Partial Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Tokyo University of Marine Science and Technology
• Principal Investigator: Matsukawa Shingo 東京海洋大学, 学術研究院, 教授 (30293096)
• Co-Investigator(Kenkyū-buntansha): 福岡 美香 東京海洋大学, 学術研究院, 准教授 (10240318) ; 田代 有里 京都府立大学, 生命環境科学研究科, 講師 (10293094) ; 鈴木 徹 東京海洋大学, 学術研究院, 教授 (50206504)
• Project Period (FY): 2014-04-01 – 2018-03-31
• Keywords: 相分離 / カラギーナン / 多糖ゲル / ジェランガム / 光ピンセット / 粒子追跡法 / 磁場勾配ＮＭＲ / 大変形動的粘弾性

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.

Free Research Field

食品科学