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No.51 (2004/12) >

 
Title :小麦アミロペクチンのレオロジー的性質
Title alternative :Rheological Properties of Wheat Amylopectin
Authors :田幸, 正邦
城間, 郁子
上地, 俊徳
Authors alternative :Tako, Masakuni
Shiroma, Ikuko
Uechi, Shuntoku
Issue Date :1-Dec-2004
Abstract :ローゼラ小麦アミロペクチン(平均重合度,18,000±2,200;数平均鎖長,19.2±1.7)水溶液の流動曲線は,広い濃度範囲(3.0~7.0%)で擬塑性流動を示した.ローゼラアミロペクテンの貯蔵弾性率は,濃度の増大に伴って低温側でもそれほど増大しなかった.また,貯蔵弾性率は温度の上昇に伴って徐々に城少した.損失正切(tanδ)は7.0%,0℃でも高い値(2.0)を示した.ローゼラアミロペクチンの貯蔵弾性率は尿素(4.0M)の添加によってわずかに増大し、温度の上昇に伴って徐々に城少した.また、ローゼラアミロペクヂンの貯蔵弾性率は,アルカリ溶液(0.05M NaOH)でもわずかに増大し,温度の上昇に伴って徐々に城少した.以上の結果から,ローゼラアミロペクテンの分子銀は,水溶液で二次結合(分子銀内または分子銀閣)を形成しない事が示唆された.
The non-Newtonian behavior and dynamic viscoelasticity of wheat (Rosella) amylopectin in aqueous solution were investigated. The flow curves, at 25℃, of Rosella amylopectin showed shearthinning behavior at various concentrations (3.0, 5.0 and 7.0%). The storage modulus of Rosella amylopectin showed a little high values and decreased gradually during increase in temperature even at 7.0% solution. The tan d showed a value of 2.0 at 7.0% even at low temperature (0℃) and increased a little with increase in temperature. The storage modulus of Rosella amylopectin (7.0%) increased a little upon addition of urea (4.0 M) and decreased gradually with increase in temperature. The storage modulus was a little higher in 0.05 M NaOH solution (7.0%) than in aqueous solution. The results obtained suggested that the wheat (Rosella) amylopectin molecules might be involved in little secondary association in aqueous solution.
Type Local :紀要論文
ISSN :0370-4246
Publisher :琉球大学農学部
URI :http://hdl.handle.net/20.500.12000/3557
Citation :琉球大学農学部学術報告 = The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus no.51 p.139 -143
Appears in Collections:No.51 (2004/12)

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