@article{oai:u-nagano.repo.nii.ac.jp:00000377,
 author = {井浦, 智美 and Iura, Tomomi and 井口, 雅子 and Iguchi, Masako and 近藤, 晃代 and Kondoh, Teruyo and 酒井, 理恵子 and 古内, 幸雄 and Furuuchi, Yukio and Sakai, Rieko},
 journal = {長野県短期大学紀要, Journal of Nagano Prefectural College},
 month = {Dec},
 note = {40002771527, application/pdf, 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.},
 pages = {9--16},
 title = {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},
 volume = {49},
 year = {1994},
 yomi = {イウラ, トモミ and イグチ, マサコ and コンドウ, テルヨ and サカイ, リエコ and フルウチ, ユキオ}
}