Analysis of the Hydration of Sugars and Amino Acids and the Interaction between Food Macromolecules in Aqueous Sugar Solutions Using Viscometric Measurement

作者：Sato Yukinori^*

来源：JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2014, 61(7): 316-322.

DOI：10.3136/nskkk.61.316

• water
• water activity
• molecular interaction
• hydration
• viscosity

Hydration analysis of sugars and amino acids was conducted with a focus on the viscosity of liquid food models. The interaction between pectin molecules in aqueous sugar solutions was also analyzed as a model of food macromolecule interactions. The viscosity-related parameters used for analysis of solute-solvent interactions were B-eta, dB(eta)/dT, B-eta/V-2, B-T1, and B-T2, as well as the parameters h and alpha. Specific viscosity-related parameters, eta(sp) and -d eta(sp)/dA(w), were used for the analysis of interactions between food macromolecules in aqueous sugar solutions. Using these parameters, it is anticipated that the mechanisms of liquid food hydration at the molecular level will be clarified in the near future.

• 出版日期2014