| Item type |
学術雑誌論文 / Journal Article(1) |
| 公開日 |
2010-06-30 |
| タイトル |
|
|
タイトル |
澱粉糊の諸特性に及ぼす呈味物質の影響. 第4報 : 苦味(カフェイン)およびうま味(グルタミン酸ナトリウム)調味料 |
|
言語 |
ja |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
コーンスターチ |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
粘弾性 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
呈味物質 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
苦味 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
カフェイン |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
うま味 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
グルタミン酸ナトリウム |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
corn starch |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
viscoelasticity |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
taste substances |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
bitter taste |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
caffeine |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
umami |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
sodium L-glutamate |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
journal article |
| 著者 |
平島, 円
高橋, 亮
西成, 勝好
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
The effects of caffeine and sodium L-glutamate (MSG) on the rheological properties of corn starch paste samples (3.00 wt%) were studied by steady and dynamic viscoelasticity, DSC measurements, and microscopic observation. The concentrations of caffeine and MSG were varied in the respective ranges of 0 and 2.3 wt% and between 0 and 18 wt%. The viscosity of the paste samples was not affected by adding caffeine when the concentration was below 1.8 wt%, but was increased by adding caffeine above 1.8 wt%. Excessive caffeine (above 2.6 wt%) led to the aggregation of caffeine. There was no interaction between corn starch and caffeine. The viscosity of the paste samples was also not affected by adding MSG when the concentration was below 9 wt%, but was decreased by adding MSG above 9 wt%. The gelatinization temperature of starch with MSG was increased with increasing MSG concentration, while the gelatinization enthalpy was increased with increasing MSG concentration up to 9 wt%, but was decreased with increasing MSG concentration above 9 wt%. It is concluded that MSG inhibited the swelling of the starch granules and then led to the precipitation of starch when excessively added (above 20 wt%). |
| 書誌情報 |
日本調理科学会誌 = Journal of cookery science of Japan
巻 37,
号 1,
p. 57-64,
発行日 2004-02-01
|
| ISSN |
|
|
収録物識別子タイプ |
PISSN |
|
収録物識別子 |
1341-1535 |
| 書誌レコードID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN10471022 |
| フォーマット |
|
|
内容記述タイプ |
Other |
|
内容記述 |
application/pdf |
| 著者版フラグ |
|
|
出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| その他のタイトル |
|
|
値 |
The effects of taste substances on the physical properties of corn starch pastes. IV : Bitter (Caffeine) and Umami (Sodium L-Glutamate) seasonings |
| 出版者 |
|
|
出版者 |
日本調理科学会 |
| 資源タイプ（三重大） |
|
|
値 |
Journal Article / 学術雑誌論文 |
20A13308.pdf (5.7 MB)
