Study on phase separation in mixed gels and its application to developing foods for persons of advanced age.

混合凝胶相分离研究及其在开发老年食品中的应用

• 批准号: 13680142
• 负责人: FUJII Keiko
• 金额: $ 2.37万
• 依托单位: Japan Women's University (2002)Yamagata University (2001)
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2001
• 资助国家: 日本
• 起止时间: 2001 至 2002
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-13680142/
• 关键词: mixed gels; agar; gelatin; phase separation; rupture properties; rupture stress; mechanical properties; 二相分離構造; カラギーナン

The agar/gelatin mixed gels which had biphase dispersion structure to be different with the same composition were prepared and their mechanical properties were investigated. Agar/gelatin mixture was first kept over the gelling temperature of gelatin and under that of agar with stirring for the selected period, and then cooled under the gelling temperature of gelatin. The mixed gels prepared by this method consisted of a dispersed phase of agar and a continuous phase of gelatin. The rupture stress of mixed gels decreased as the content of a dispersed phase increased. In the same composition the rupture stress showed the lower tendency as the size of dispersed particles became larger. These results suggested that the interface between a dispersed phase and a continuous phase played a role as Griffith crack, and the rupture of mixed gels occurred from that place. In this work, it was found that the mechanical properties of agar/gelatin mixed gels were dependent on internal phase separation structure and that we could prepare the mixed gels which had a various texture from the same composition by controlling their internal structures. Furthermore, even if a food is too hard for persons of advanced age to swallow it, we could prepare a gelatinous food suitable for them by processing.

制备了具有双相色散结构的琼脂/明胶混合凝胶，以相同的成分不同，并研究了其机械性能。首先将琼脂/明胶混合物保持在明胶的胶凝温度和琼脂下的胶凝温度下，并在选定的时期搅拌，然后在明胶的胶凝温度下冷却。该方法制备的混合凝胶由琼脂的分散相和明胶的连续相组成。随着分散相的含量增加，混合凝胶的破裂应力减少。在相同的组成中，破裂应力显示出较低的趋势，因为分散颗粒的大小变得更大。这些结果表明，分散相和连续相之间的界面起着Griffith裂纹的作用，而混合凝胶的破裂发生在该位置。在这项工作中，发现琼脂/明胶混合凝胶的机械性能取决于内相分离结构，并且我们可以通过控制其内部结构来制备具有来自相同组成的各种质地的混合凝胶。此外，即使食物对高年龄的人来说太难吞下它，我们也可以通过加工准备适合它们的凝胶食品。

项目成果

K.Fujii: "Development of a novel foam food made from wheat flour and soy protein isolate"Soy Protein Research, Japan. 5. 51-57 (2002)

K.Fujii：“开发一种由小麦粉和大豆分离蛋白制成的新型泡沫食品”，日本大豆蛋白研究中心。

藤井恵子, 赤堀博美, 川辺知子, 川畑章子, 大越ひろ, 中濱信子: "ゲル化剤の異なるミルクゼリーの性状について"日本調理科学会誌. 34. 261-269 (2001)

Keiko Fujii、Hiromi Akahori、Tomoko Kawabe、Akiko Kawabata、Hiro Okoshi、Nobuko Nakahama：“不同胶凝剂的奶冻的特性”日本烹饪学会杂志 34. 261-269 (2001)。

藤井恵子: "大豆たん白質含有新規含泡米粉食品の開発とその資源循環型食品としての受諾性"大豆たん白質研究. 5. 51-57 (2002)

Keiko Fujii：“含有大豆蛋白的新型泡沫米粉食品的开发及其作为资源回收食品的可接受性”大豆蛋白研究。5. 51-57 (2002)。

K.Fujii, et al.: "Physical Properties of Milk Jelly Made with Different Gelling Substances"Journal of Cookery Science of Japan. 34(3). 261-269 (2001)

K.Fujii等人：“用不同胶凝物质制成的奶冻的物理性质”日本烹饪科学杂志。