Art

J-GLOBAL ID：200902277062770442   Reference number：07A0638610

Effect of pH Value on the Gelation of a Rutin-containing Gelatin Solution and on the Crystallization of Rutin

ルチン添加ゼラチンのゲル化におよぼすpHの影響とルチン結晶の変化

Author (4)： AWATSUHARA RIE (金沢学院短大) ,  NOMURA TAKAHIRO (金沢学院短大) ,  NIKAIDO OSAMU (金沢学院短大) ,  NAGAO KEIKO (東京家政大)
Material： 日本調理科学会誌  (Journal of Cookery Science of Japan)
Volume： 40  Issue： 3  Page： 166-172  Publication year： Jun. 20, 2007 
JST Material Number： Y0637A  ISSN： 1341-1535  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *Gelatin ,...

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JST classification (3)： Molecular structure  (EB03020Y) ,  Aromatic monocyclic phenols and polyphenols  (CF05090V) ,  Flour products  (FJ04030P)

Substance index (1)： Rutin

Reference (18)：

• MATSUBARA, Y. Structure and hypotensive effect of flavonoid glycosides in Citrusunshiu peelings. Agric. Biol. Chem. 1985, 49, 909-914
• YILDIZOGLE-ARI, N. Pharmacological effects of rutin. Phytotherapy Research. 1991, 5, 19-23
• AFANAS'EV, I. B. Chelating and free radical scavenging mechanisms of inhibitory action of rutin and quercetin in lipid peroxdation. Biochem. Pharmacol. 1989, 38, 1763-1769
• VAN ACKER, S. A. Flavonoids as scavengers of nitric oxide radical. Biochem. Biophys. Res. Commun. 1995, 214, 755-759
• MAZZIO, E. A. Food constituents attenuate monoamine oxidase activity and peroxide levels in C 6 astrocyte cells. Planta. Med. 1998, 64, 603-606

Terms in the title (5)： ルチン ,  ゼラチン ,  ゲル化 ,  pH ,  結晶