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タイトル: Physicochemical Properties of an Aqueous Acid Resistance Polysaccharide Succinoglycan Solution
その他のタイトル: 耐酸性多糖類サクシノグリカンの溶液物性
著者: Kaneda, Isamu
金田, 勇
発行日: Nov-2011
出版者: 日本食品化学研究振興財団
抄録: Succinoglycan is a polysaccharide from a soil bacterium. Since the polysaccharide has highly acid resistance properties, it was applied as a viscosity thickener for matrix acidification in oil field in the 90's. The polysaccharide has been applied in various fields, personal care products, house hold products and cosmetics. Recently, it has been thought that the polysaccharide is a promising candidate for a high performance texture modifier for foods. Since it is quite important to know the characteristics of a new material, we have done a series of studies on the physicochemical properties of succinoglycan aqueous solution. One of the most remarkable features of the polysaccharide solution is a sharp viscosity change at around 65℃. We presupposed that this phenomenon was a conformational change of the polysaccharide. To confirm it, we measured the absolute molecular weight of purified samples of the polysaccharide at both 25 and 75℃. The molecular weights of unheated samples were almost twice those of heated (denatured) samples. These results mean that the polysaccharide consists of a double stranded polymer. Moreover, since the rigidity of unheated samples was quite high, the structure of the polysaccharide is considered to be a double helix, and also, it was revealed that the double helices dissociate and re-associate reversible from the rheological studies of the semi-dilute solution of the polysaccharide. Furthermore, we gained some evidence that this conformational change is affected by adding salts. Finally, we have checked that the polysaccharide worked well as a texture modifier for a low-fat mayonnaise. We think that succinoglycan has the ability to be an excellent texture modifier particularly for acidic or high salinity foods.
URI: http://hdl.handle.net/10659/2961
出現コレクション:学術論文(雑誌)

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