Analysis of the Relationship between Structure and Fracture Property on Three-Component Gel with Egg White Protein, Agar and Curdlan in the Base of Each of Two-Component-Gels

作者：Moriguchi Natsumi; Mutoh Ai; Nakamura Takashi^*

来源：JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2013, 60(8): 397-406.

DOI：10.3136/nskkk.60.397

• phase separation
• texture
• interface
• microscope
• interaction

We have investigated the relationship between phase separated structure and fracture property of multi component gel. In this study, the research aims at the relationship between phase separated structures and fracture properties on three-component gel in the base of three-type of two-component gels. We focus on the difference in gelling mechanism, so the mixed gels were prepared with egg white protein (EWP), agar and curdlan. The fracture properties of multi-component gels were analyzed by a large deformation test. And the gels were treated with boiling water and proteinase in order to clarify the local structure of each component. The gel structures were observed by confocal laser scanning microscopy and scanning electron microscopy. As a result, three-component gel showed a novel fracture property which didn't show fracture point. And the results suggested that three-component gel had phase separated structure, in which polysaccharides were continuous phases and protein was dispersed phase. Moreover, it had heterogeneous structure that the structure of each two-component gel presented locally. The results of this study reveal that we can describe the correlation between structure and fracture property on three-component gel, which is complex, in the base of each of two-component gels.

• 出版日期2013