Art

J-GLOBAL ID：200902153811196935   Reference number：02A0152773

The Effect of Apparent Molecular Weight and Components of Agar on Gel Formation.

ゲル形成に及ぼす寒天の見かけ分子量及び組成の影響

Author (3)： SUZUKI H (Gifu Prefectural Res. Inst. Industrial Product Technol., Gifu, JPN) ,  SAWAI Y (Gifu Prefectural Res. Inst. Industrial Product Technol., Gifu, JPN) ,  TAKADA M (Gifu Prefectural Inst. Health and Environmental Sci., Gifu, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 7  Issue： 4  Page： 280-284  Publication year： Nov. 2001 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Agar ,...
Semi thesaurus term： 見かけ分子量 ,...

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JST classification (1)： Polysaccharides other than starch  (FJ05040H)

Reference (25)：

• Araki, C. (1958). Seaweed polysaccharides. Proceedings of the 4th International Congress of Biochemistry, pp. 15–30.
• Aoki, H. and Miyazaki, S.. (1998). Characterization of sulfated polysaccharide prepared from the cell wall fraction of Ma-konbu (Laminaria japonica). Rep. Hokkaido Ind. Technol. Center, 5, 4–11 (in Japanese).
• Galambos, J.T.. (1967). The reaction of carbazol with carbohydrates. Anal. Biochem., 19, 119-132.
• Hayashi, K. and Nagata, Y.. (1967). Study on the melting point of agarose gel. Nippon Shokuhin Kogyo Gakkaishi, 14, 450–454 (in Japa.
• Iida, F., Kobayashi, M., Akanabe, H. and Nakahara, N.. (1988). The relation between rheological properties of agar gels and sulfur content, intrinsic viscosity and the melting point. Nippon Shokuhin Kogyo Gakkaishi, 35, 246–251 (in Japanese).

Terms in the title (4)： ゲル形成 ,  寒天 ,  分子量 ,  組成