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Accession number;01A0903171
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| Title;Effect of Side Chain on Phase Transition of Galactomannan-Water Systems. |
| Author;
NAOI SUNAO
(Otsuma Women's Univ.)
IIJIMA MIKA
(Otsuma Women's Univ.)
HATAKEYAMA TATSUKO
(Otsuma Women's Univ.)
HATAKEYAMA HYOUE
(Fukui Inst. of Technol.)
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Journal Title;Netsu Sokutei Toronkai Koen Yoshishu
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Journal Code:F0840B
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ISSN:
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VOL.36th;NO.;PAGE.76-77(2000)
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| Figure&Table&Reference;FIG.3, REF.3 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;Phase transition behaviour of three kinds of polysaccharides, locust bean gum(LBG), tara gum and guar gum in the presence of water was investigated by differential scanning calorimetry. Three polysaccharides have the same mannose main chain and frequency of the galactose side chain is different. Water content (=mass of water/mass of dry sample, g g-1) was varied from 0 to 4.0g g-1. In DSC heating curves of three samples, glass transition and melting of freezing bound and free water were observed in a temperature ranging from -150 to 60.DEG.C.. It was found that the amount of freezing bound water increased and that of non-freezing water decreased with increasing side chain frequency. The above results accord well with the fact that hydrogels can only be established for LBG not for other samples. (author abst.) |
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