Abstract
The inhibition of gelatinization in agar jelly by organic acid was weakened by adding its salt. The action has been investigated in respect of the decrease of molecular weight of agar with hydrolysis. The following results were obtained by measuring the quantity of reducing sugar in the hydrolyzate and by using the gel filtration method with Sephadex G-200.
1) Agar is not hydrolyzed by citric acid, when the sample solution is not heated.
2) Agar is remarkably hydrolyzed by citric acid, when the sample solution is heated. The amounts of the hydrolyzed products of low molecular weights become larger as heating time is increased.
3) When potassium citrate is added to the sample solution, agar is hardly hydrolyzed in both cases with and without heating.
4) Jelly-forming ability is influenced by a slight change in high molecular level.
