The objective of this research work was to establish a new rational
method for evaluating the whole gelling property of agar substances. Since
the advent of the new agar from “alkali-treated
Gracilaria”
in 1950's, there had been a confusion for qualification when contrasted with
the traditional
Gelidium agar. Therefore, any rectified scientific
method for qualification of gelling property of agar had been generally
desired. First, the correlation between the endothermic energy required to
dissociate cross linkage of gel, Δ
Hº, and the organoleptic
gel-firmness was found. Secondly, the correlation between Δ
Hº and Δ
Tm
was also found, whereΔ
Tm is the melting point difference between 1.0
% and 1.5 % gels. Finally, the new “regression line formula of log Δ
Hº
to log
Tm” was established, which extended to the new efficient Δ
Hº-determination
method, by applying the new conventional Δ
Tm-measurement. It was
admitted that the Δ
Hº implies the intrinsic gelling property of agar
and agarose, identically. The Δ
Hº-range was from 314 to 8158 kJ/mol.
The much significance of Δ
Hº, and practical applications of the
results are described in Discussion.
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