2003 Fiscal Year Final Research Report Summary
Rheological Property on Structure Changes of Food Component measured by using Rheo-Optical analyzer under a Shear and Heating -Induced Condition
| Project/Area Number |
13308006
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| Research Category |
Grant-in-Aid for Scientific Research (A)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
食生活
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| Research Institution | Konan Women's University (2002-2003)
Nara Women's University (2001) |
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Principal Investigator |
KURAGANO Taeko Konan Women's University, Faculty of Letters, Professor, 文学部, 教授 (60186484)
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| Co-Investigator(Kenkyū-buntansha) |
WADA Yoshiko Kanto Gakuin University, College of Human and Environmental Studies, Professor, 人間環境学部, 教授 (90123207)
NISHINARI Katsuyoshi Osaka City University, Graduate School of Human Life Science, Professor, 大学院・生活科学研究科, 教授 (10254426)
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| Project Period (FY) |
2001 – 2003
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| Keywords | Rheo-Optical analysis / Molecular orientation / Complex modulus / Dynamic rheological behavior / DSC / Time-Lapse photographic analysis / Electron micrographs |
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| Research Abstract |
The rheological properties of aqueous solutions of a rigid triple-helical polysaccharide, schizophyllan (SPG), in isotropic, biphasic and fully anisotropic phases. Both steady shear and dynamic rheological behaviors reveal remarkable changes when SPG solutions pass through the threephases. The steady shear flow exhibits shear-thickening at low shear rates for anisotropic SPG liquid crystalline samples, which is attributed to the shear-induced cholesteric to nematic transformation. The first normal stress difference and transient rheological experiments demonstrate that director tumbling is absent or negligible in SPG liquid crystals in the range of examined shear rates. Additionally, the stress relaxation of SPG liquid crystals after flow cessation shows an inverse relation between the relaxation time and pre-shear rate. Small amplitude oscillation measurements following flow cessation show decreasing complex modulus with time for SPG liquid crystals, which is probably related to an increase of molecular orientation after flow cessation. The evolutions of complex modulus after flow cessation are discussed in terms of chain persistence length.
The change in visual shape of chou paste during baking observed by a time-lapse photographic analysis (TLPA) and its rheological properties were examined before and during baking. A microscopic structure of biscuit and its thermal properties by DSC was clarified. The dynamic viscoelastic and mechanical properties of cooked rice were evaluated.
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