Abstract
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 Bη, dBη/dT, Bη/V2, BT1, and BT2, as well as the parameters h and α. Specific viscosity-related parameters, ηsp and —dηsp/dAW, 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.
