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低メトキシルペクチンの物性におよぼすカルシウム塩類、糖類、pHおよび乳脂肪の影響
https://u-nagano.repo.nii.ac.jp/records/377
https://u-nagano.repo.nii.ac.jp/records/377b5783dc0-c5b8-4308-9348-f92fd10d4cc0
Item type | 紀要論文 / Departmental Bulletin Paper_02(1) | |||||
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公開日 | 2014-02-08 | |||||
タイトル | ||||||
タイトル | 低メトキシルペクチンの物性におよぼすカルシウム塩類、糖類、pHおよび乳脂肪の影響 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Effects of calcium salts, saccharides, pHs and milk fat on the physical properties of low methoxyl pectin gels | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
アクセス権 | ||||||
アクセス権 | metadata only access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
著者 |
井浦, 智美
× 井浦, 智美× 井口, 雅子× 近藤, 晃代× 酒井, 理恵子× 古内, 幸雄× Sakai, Rieko |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Effects of calcium salts (Ca-Citrate, Ca-lactate and Ca-Chloride), saccharides (sucrose, glucose and fructose), pHs and milk fat on the physical properties (breaking stress and brittleness) of low methoxyl pectin (LMP) gels were investigated. LMP gels were prepared by 1% citrus LMP solution with the addition of calcium salts, and then the breaking characteristics of the gels were measured by use of YAMADEN Creep meter (RE-3305). The following results were obtained: 1) Effects of calcium salts on the gel-forming ability of LMP gels were dependent upon the solubilities of calcium salts. Calcium citrate showed the smallest effect on the gel-forming ability owing to its poor solubility, but another two calcium salts which are readily soluble in water strengthened the gel-forming ability. And it was recognized that in the formation of the LMP gels, Ca++ concentration was required at least 50mg per 1g of LMP. 2) The gel-forming ability of LMP was weakened by adjusting the pHs of LMP solution to 3.0, 4.0 and 5.0 with McIlvaine buffer solution (0.1M citric acid-0.2M Disodium hydrogenphosphate). 3)LMP gels prepared by various fat content milks were not so firm gels, rather were soft and smooth similar to a dessert-base gel on the market. |
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書誌情報 |
長野県短期大学紀要 en : Journal of Nagano Prefectural College 巻 49, p. 9-16, 発行日 1994-12 |
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出版者 | ||||||
出版者 | 長野県短期大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0286-1178 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00179035 | |||||
論文ID(NAID) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 40002771527 | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |