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University of the Ryukyus Repository >
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The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus >
No.29 (1982/12) >
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| Title | : | Coryneform bacteria strain C-8 の生成する粘質多糖の利用に関する研究 : 多糖を安定剤として含む水羊羹の物理的性質(農芸化学科) |
| Title alternative | : | Studies on the Application of Polysaccharide Produced by Coryneform Bacteria Strain C-8 : 1. Physical properties of sweet bean jelly containing the polysaccharide as a stabilizing agent(Department of Agricultural Chemistry) |
| Authors | : | 田幸, 正邦
仲村, 実久
永浜, 伴紀 |
| Authors alternative | : | Tako, Masakuni
Nakamura, Sanehisa
Nagahama, Tomonori |
| Issue Date | : | 1-Dec-1982 |
| Abstract | : | Coryneform bacteria strain C-8の生成する多糖を安定剤として含む水羊羹の保水性, 硬さおよび粘着性について調べた。0.5%C-8多糖水溶液の離水率は最も低かった。このことは, C-8多糖は対照多糖類に比較して保水性が高いことを示している。C-8多糖を含む水羊羹の硬さは対照のグアーガムのそれより高い値を示し, 一方, 粘着性は低い値を示した。これらの結果から, C-8多糖は食品工業への利用の可能性が示唆された。
Water-holding capacity, hardness and adhesiveness of sweet bean jelly containing polysaccharide produced by coryneform bacteria strain C-8 as stabilizing agent was investigated. Rate of syneresis of 0.5% polysaccharide C-8 showed the lowest value. This result implied that water-holding capacity of polysaccharide C-8 was superior to those of other polysaccharides. Hardness of the sweet bean jelly containing polysaccharide C-8 showed higher value than that of guar gum. On the other hand, adhesiveness of it showed lower value than that of guar gum. From these results, it seems that polysaccharide C-8 is probably effective on stabilizing of the gel. |
| Type Local | : | 紀要論文 |
| ISSN | : | 0370-4246 |
| Publisher | : | 琉球大学農学部 |
| URI | : | http://hdl.handle.net/20.500.12000/4028 |
| 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.29 p.79 -86 |
| Appears in Collections | : | No.29 (1982/12)
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