JP2012012533A - Method for reducing viscosity and viscosity reducer - Google Patents
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Abstract
Description
本発明は、粘性多糖類含有液の粘度を低下させることによって扱いやすい粘度に調整することができる、粘度低下方法および粘度低下剤に関するものである。 The present invention relates to a viscosity reducing method and a viscosity reducing agent that can be adjusted to a viscosity that is easy to handle by reducing the viscosity of a viscous polysaccharide-containing liquid.
カラギーナンやローカストビーンガムなどの粘性を有する多糖類（粘性多糖類）は、食品、化粧品、薬品、インクや塗料などの種々の製品に増粘化、ゲル化、安定化などを目的として添加されている。
前記粘性多糖類は通常粉末状のものを液体に溶解した粘性多糖類含有液として使用されることが多いが、粘性多糖類は、液体に溶解すると強い粘度を生じるため、粘性多糖類含有液とした状態での取り扱いが難しい。
そこで、必要な粘度は維持しつつ、溶解した状態で取り扱いが容易な粘度にまで粘度を低下させることが検討されている。
Polysaccharides with viscosity (viscous polysaccharides) such as carrageenan and locust bean gum are added to various products such as food, cosmetics, chemicals, inks and paints for the purpose of thickening, gelling and stabilizing. Yes.
The viscous polysaccharide is usually used as a viscous polysaccharide-containing liquid in which a powdery substance is usually dissolved in a liquid. However, since a viscous polysaccharide generates a strong viscosity when dissolved in a liquid, Is difficult to handle.
Therefore, it has been studied to reduce the viscosity to a viscosity that is easy to handle in a dissolved state while maintaining the necessary viscosity.
前記粘性多糖類含有液の粘性を低下させる方法としては、特許文献１のようにκ−カラギーナンをある種の細菌が生産するκ-カラギナーゼ（カラギーナン分解酵素）を使用して低分子化させることが知られている（特許文献１）。 As a method for reducing the viscosity of the viscous polysaccharide-containing liquid, as in Patent Document 1, κ-carrageenan can be reduced in molecular weight using κ-carrageenase (carrageenan degrading enzyme) produced by a certain kind of bacteria. Known (Patent Document 1).
しかし、酵素を使用する場合には、温度管理などの煩雑な手間が必要となり、また、酵素を多量に添加する場合にはコストも高くなるため、実用化が困難であった However, when an enzyme is used, troublesome work such as temperature control is required, and when a large amount of enzyme is added, the cost becomes high, so that practical application is difficult.
上記従来の問題点に鑑み、本発明は、粘性多糖類を含有する溶液の粘度を容易に低下させることができる粘度低下方法および粘度低下剤を提供することを課題とする。 In view of the above conventional problems, an object of the present invention is to provide a viscosity reducing method and a viscosity reducing agent capable of easily reducing the viscosity of a solution containing a viscous polysaccharide.
本発明の粘度低下方法は、硫酸アンモニウムと単糖類とを混合して加熱した加熱混合物を、粘性多糖類を含む粘性多糖類含有液に混合して前記粘性多糖類含有液の粘度を低下させることを特徴としている。 The viscosity reducing method of the present invention is to reduce the viscosity of the viscous polysaccharide-containing liquid by mixing a heated mixture obtained by mixing ammonium sulfate and a monosaccharide with a viscous polysaccharide-containing liquid containing a viscous polysaccharide. It is a feature.
本発明の別の粘度低下方法は、硫酸アンモニウムと単糖類と粘性多糖類とを混合した混合液を加熱し、前記混合液の粘度を低下させることを特徴としている。 Another viscosity reduction method of the present invention is characterized in that a mixed liquid obtained by mixing ammonium sulfate, a monosaccharide and a viscous polysaccharide is heated to reduce the viscosity of the mixed liquid.
また、前記単糖類が、ガラクトースまたはグルコースであることが好ましい。 The monosaccharide is preferably galactose or glucose.
さらに、前記粘性多糖類がカラギーナン、キサンタンガム、ローカストビーンガム、またはグアーガムのうちの少なくともいずれか一種を含有することが好ましい。 Furthermore, the viscous polysaccharide preferably contains at least one of carrageenan, xanthan gum, locust bean gum, or guar gum.
本発明にかかる粘度低下剤は、硫酸アンモニウムと単糖類とを含む混合物を加熱した加熱混合物を含有することを特徴としている。 The viscosity reducing agent according to the present invention is characterized by containing a heated mixture obtained by heating a mixture containing ammonium sulfate and a monosaccharide.
本発明の粘度低下方法では、硫酸アンモニウムと単糖類とを混合し、加熱した加熱混合物を粘性多糖類含有液に添加することで、容易に粘性多糖類含有液の粘度を低下させることができる。
また、粘性多糖類の粘度以外の他の機能、例えばゲル化機能などは損なわないため粘性多糖類含有液を本来の目的のために使用することを阻害することなく扱いを容易にできる。
In the viscosity reducing method of the present invention, the viscosity of the viscous polysaccharide-containing liquid can be easily reduced by mixing ammonium sulfate and a monosaccharide and adding the heated heated mixture to the viscous polysaccharide-containing liquid.
In addition, since functions other than the viscosity of the viscous polysaccharide, such as a gelling function, are not impaired, handling can be facilitated without hindering the use of the viscous polysaccharide-containing liquid for the original purpose.
あるいは、硫酸アンモニウムと糖を粘性多糖類含有液に混合して、加熱することによっても、粘性多糖類の粘度以外の他の機能、例えばゲル化機能などは損なわずに、粘性多糖類含有液の粘度を低下させることができる。 Alternatively, the viscosity of the viscous polysaccharide-containing liquid is not impaired by mixing ammonium sulfate and sugar with the viscous polysaccharide-containing liquid and heating, without impairing other functions other than the viscosity of the viscous polysaccharide, such as the gelling function. Can be reduced.
以下、本発明の実施形態について説明する。
本発明で使用する粘性多糖類とは、溶媒に溶解した状態で粘性を生じる多糖類をいい、具体的にはカラギーナン、キサンタンガム、ローカストビーンガム、またはグアーガムなどの一般的に増粘安定剤として使用されうる多糖類が挙げられる。
この中でも特に、カラギーナンなどの非ニュートン性多糖類は食品、化粧品、薬品なおどの粘度増強剤として多く使用されている。
Hereinafter, embodiments of the present invention will be described.
The viscous polysaccharide used in the present invention refers to a polysaccharide that develops viscosity when dissolved in a solvent. Specifically, it is generally used as a thickening stabilizer such as carrageenan, xanthan gum, locust bean gum, or guar gum. The polysaccharides which can be made are mentioned.
Among these, in particular, non-Newtonian polysaccharides such as carrageenan are often used as viscosity enhancing agents for foods, cosmetics, and pharmaceuticals.
カラギーナンは、Ｄ−ガラクトースと硫酸からなる陰イオン性高分子化合物であり、二糖単位中に含まれている硫酸エステル基の数が１個のものがカッパ（κ）カラギーナン、２個のものがイオタ（ι）カラギーナン、３個のものがラムダ（λ）カラギーナンと分類される。
このうちκ−カラギーナンは、特に、ゲル化特性が高く粘度が高いため、粘性多糖類として広く使用される一方、使用時の取り扱いが煩雑であるともいえる。
Carrageenan is an anionic polymer compound composed of D-galactose and sulfuric acid. One disaccharide unit contains one sulfate ester group and one kappa (κ) carrageenan contains two. Three iota (ι) carrageenans are classified as lambda (λ) carrageenans.
Of these, κ-carrageenan is particularly widely used as a viscous polysaccharide because of its high gelling properties and high viscosity, and it can be said that handling during use is complicated.
また、本発明に使用する粘性多糖類としては前記のものを単独で用いてもよく、或いは二種以上を混合したものでもよい。 Further, the above-mentioned viscous polysaccharides used in the present invention may be used alone or in combination of two or more.
本発明において粘度を低下させる粘性多糖類含有液は前記粘性多糖類を、例えば、約１質量％程度溶媒に溶解させた溶液であることが好ましい。
溶媒としては、水など粘性多糖類を溶解させることのできる溶媒が用いられる。
In the present invention, the viscous polysaccharide-containing liquid for reducing the viscosity is preferably a solution obtained by dissolving the viscous polysaccharide in, for example, about 1% by mass of a solvent.
As the solvent, a solvent capable of dissolving a viscous polysaccharide such as water is used.
前記のような粘性多糖類含有液の粘度を低下させる前の粘度は、通常、３０℃における粘度がカラギーナンの場合では、２００〜４００ｃＰ以上であり、溶媒に溶解させてからの時間が経過するほどに粘度は上昇していく。
このように溶媒に溶解した状態の粘性多糖類は粘度が高く、製造時に取り扱いが困難である。
The viscosity before reducing the viscosity of the viscous polysaccharide-containing liquid as described above is usually 200 to 400 cP or more when the viscosity at 30 ° C. is carrageenan, and the time elapsed after dissolution in the solvent elapses. The viscosity increases.
Thus, a viscous polysaccharide in a state dissolved in a solvent has a high viscosity and is difficult to handle during production.
尚、上記粘度は、粘性多糖類含有液１００ｍｌをビーカーに入れ、３０℃の恒温槽中で、スピンドルＳ６３を使用し、１００ｒｐｍでデジタル粘度計（ＬＶＤＶ-Ｉ Ｐｒｉｍｅ）を用いて測定した。 The viscosity was measured using a digital viscometer (LVDV-I Prime) at 100 rpm in a thermostatic bath at 30 ° C. using a spindle S63 in a 100 ml viscous polysaccharide-containing solution.
前記粘性多糖類含有液の粘度を低下させるために、本発明においては、硫酸アンモニウムと、単糖類を添加して加熱した加熱混合物を含有する粘度低下剤を添加する。 In order to reduce the viscosity of the viscous polysaccharide-containing liquid, in the present invention, a viscosity reducing agent containing ammonium sulfate and a heated mixture heated by adding a monosaccharide is added.
前記単糖類としては、ガラクトース、またはグルコースが好ましく使用できる。
これらの糖類は粘度を低下させる粘性多糖類によって最適な糖類を選択することが好ましい。
例えば、前記粘性多糖類がカラギーナンである場合には、ガラクトースを使用することが好ましく、前記粘性多糖類がローカストビーンガムである場合には、グルコースを使用することが好ましい。
As the monosaccharide, galactose or glucose can be preferably used.
As these saccharides, it is preferable to select an optimum saccharide according to a viscous polysaccharide that lowers the viscosity.
For example, galactose is preferably used when the viscous polysaccharide is carrageenan, and glucose is preferably used when the viscous polysaccharide is locust bean gum.
前記単糖類と硫酸アンモニウムを混合して加熱すると、なんらかの反応を経た加熱混合物が生成し、この加熱混合物が粘性多糖類含有液の粘度を低下させる作用を有すると考えられる。
該加熱混合物を含む粘度低下剤を製造する方法について以下に説明する。
When the monosaccharide and ammonium sulfate are mixed and heated, a heated mixture having undergone some reaction is generated, and this heated mixture is considered to have an action of lowering the viscosity of the viscous polysaccharide-containing liquid.
A method for producing a viscosity reducing agent containing the heated mixture will be described below.
まず前記単糖類を１．０〜１０．０質量％、好ましくは３．０〜６．０質量％、さらに好ましくは５．０質量％、硫酸アンモニウムを０．０１〜０．１質量％、好ましくは０．０１〜０．０５質量％、さらに好ましくは、約０．０３質量％程度の濃度になるように水に溶解して混合液を作る。 First, the monosaccharide is 1.0 to 10.0% by mass, preferably 3.0 to 6.0% by mass, more preferably 5.0% by mass, and ammonium sulfate is 0.01 to 0.1% by mass, preferably A mixed solution is prepared by dissolving in water to a concentration of about 0.01 to 0.05% by mass, more preferably about 0.03% by mass.
該混合液を加熱するが、加熱温度は９０〜１３０℃、好ましくは１２０〜１３０℃で加熱することが好ましく、また加熱する時間としては１０〜３０分間、好ましくは１５〜2５分間加熱することで褐色の加熱混合物が生成される。
加熱方法としては、オートクレーブなどを用いた高圧加熱を行うことが好ましい。
The mixture is heated, and the heating temperature is preferably 90 to 130 ° C., preferably 120 to 130 ° C. The heating time is 10 to 30 minutes, preferably 15 to 25 minutes. A brown heated mixture is produced.
As a heating method, it is preferable to perform high-pressure heating using an autoclave or the like.
前記単糖類と硫酸アンモニウムを混合して前記加熱条件にて加熱することでなんらかの反応がおきて、単糖類の粘度を低下させる作用がある加熱混合物が生成されると考えられる。
この加熱混合物をそのまま粘度低下剤として使用してもよく、或いは水等の溶媒で適宜希釈して粘度低下剤としてもよい。
It is considered that some reaction occurs when the monosaccharide and ammonium sulfate are mixed and heated under the heating conditions, and a heated mixture having an action of reducing the viscosity of the monosaccharide is generated.
This heated mixture may be used as a viscosity reducing agent as it is, or may be appropriately diluted with a solvent such as water to form a viscosity reducing agent.
次に、前記粘度低下剤を、粘性多糖類含有液に添加する。
粘度低下剤の添加量は、粘性多糖類の種類や、粘性多糖類含有液の濃度に応じて適宜添加量を調整することが可能である。
Next, the viscosity reducing agent is added to the viscous polysaccharide-containing liquid.
The addition amount of the viscosity reducing agent can be appropriately adjusted according to the type of the viscous polysaccharide and the concentration of the viscous polysaccharide-containing liquid.
前記粘度低下剤と共に粘性多糖類含有液にｐＨ調整剤を添加して、所定のｐＨに調整してもよい。ｐＨ調整剤としては特に限定されるものではないが、粘性多糖類の使用目的に応じて、その目的の機能を害しないものを適宜選択して使用することが好ましい。
たとえば、リン酸、硫酸、塩酸などの無機酸系のｐＨ調整剤や、乳酸、酢酸などの有機酸系のｐＨ調整剤などが挙げられる。
A pH adjusting agent may be added to the viscous polysaccharide-containing liquid together with the viscosity reducing agent to adjust to a predetermined pH. Although it does not specifically limit as a pH adjuster, According to the intended purpose of using a viscous polysaccharide, it is preferable to select and use suitably what does not impair the target function.
For example, inorganic acid-based pH adjusters such as phosphoric acid, sulfuric acid, and hydrochloric acid, and organic acid-based pH adjusters such as lactic acid and acetic acid.
好ましい所定のｐＨとしては４．３〜６．０、さらに好ましくは、４．５〜５．３の範囲のｐＨに調整することが適している。
ｐＨが上記範囲よりも高い場合には粘性低下が十分でない場合があり、上記範囲よりも低くした場合には、ゲル化作用など他の機能に影響がでるおそれがある。
The preferred predetermined pH is suitably adjusted to a pH in the range of 4.3 to 6.0, more preferably 4.5 to 5.3.
When the pH is higher than the above range, viscosity reduction may not be sufficient. When the pH is lower than the above range, other functions such as gelation may be affected.
前記粘度低下剤が混合された粘性多糖類含有液の粘度は、粘度低下剤の混合前に比べて８０％〜３０％程度にまで低下している。 The viscosity of the viscous polysaccharide-containing liquid in which the viscosity reducing agent is mixed is reduced to about 80% to 30% compared to before mixing the viscosity reducing agent.
尚、上記実施の形態では、単糖類と硫酸アンモニウムを混合して加熱することで粘度低下剤を得て、該粘度低下剤を、粘性多糖類含有液に混合したが、粘性多糖類の溶液に、糖と硫酸アンモニウムを混合して、加熱することで粘性多糖類を含有する溶液の粘度を低下させてもよい。 In the above embodiment, the viscosity reducing agent is obtained by mixing and heating the monosaccharide and ammonium sulfate, and the viscosity reducing agent is mixed with the viscous polysaccharide-containing liquid. You may reduce the viscosity of the solution containing viscous polysaccharide by mixing sugar and ammonium sulfate and heating.
この場合には、溶媒に溶解させた粘性多糖類に、単糖類と硫酸アンモニウムとを混合した後に、加熱することで粘性多糖類含有液の粘度を低下させることができる。 In this case, after the monosaccharide and ammonium sulfate are mixed with the viscous polysaccharide dissolved in the solvent, the viscosity of the viscous polysaccharide-containing liquid can be lowered by heating.
この場合の単糖類と硫酸アンモニウムの濃度は、粘性多糖類含有液に対して、糖類を１．０〜１０．０質量％、好ましくは３．０〜６．０質量％、さらに好ましくは５．０質量％、硫酸アンモニウムを０．０１ 〜０．１質量％、好ましくは０．０１ 〜０．０５ 質量％、さらに好ましくは、約０．０３質量％程度の濃度になるように粘性多糖類含有液に混合することが好ましい。 In this case, the concentration of the monosaccharide and ammonium sulfate is 1.0 to 10.0% by mass, preferably 3.0 to 6.0% by mass, and more preferably 5.0% of the saccharide with respect to the viscous polysaccharide-containing liquid. In the viscous polysaccharide-containing liquid, the concentration is about 0.01 to 0.1% by mass, preferably 0.01 to 0.05% by mass, and more preferably about 0.03% by mass. It is preferable to mix.
該混合液を９０〜１３０℃、好ましくは１２０〜１３０℃で加熱することが好ましく、また加熱する時間としては１０〜３０分間、好ましくは１５〜２５分間加熱することが好ましい。加熱方法としても前記のようにオートクレーブを用いた高圧条件下での加熱が好ましい。 The mixed solution is preferably heated at 90 to 130 ° C, preferably 120 to 130 ° C, and the heating time is 10 to 30 minutes, preferably 15 to 25 minutes. As the heating method, heating under high pressure conditions using an autoclave as described above is preferable.
本発明の粘度低下剤および粘度低下方法で粘度を低下させた粘性多糖類含有液は、取り扱いしやすい粘度に調整されており、且つ、ゲル化作用など他の機能を損なわないため、食品、薬品など各種製品の製造工程で利用しやすい粘性多糖類含有液が得られる。 The viscous polysaccharide-containing liquid whose viscosity has been reduced by the viscosity reducing agent and the viscosity reducing method of the present invention is adjusted to a viscosity that is easy to handle and does not impair other functions such as gelling action. A viscous polysaccharide-containing liquid that can be easily used in the manufacturing process of various products is obtained.
このような本発明の粘度低下剤および粘度低下方法で粘性多糖類含有液の粘度が低下するしくみは定かではないが、糖と硫酸アンモニウムを加熱することで生成される反応物が、液中の粘性多糖類の低分子化を促進する作用があると考えられる。 The mechanism by which the viscosity of the viscous polysaccharide-containing liquid is lowered by the viscosity reducing agent and the viscosity reducing method of the present invention is not clear, but the reaction product produced by heating sugar and ammonium sulfate is not the viscosity in the liquid. It is thought that it has the effect | action which accelerates | stimulates low molecular weight of a polysaccharide.
以下に、本発明にかかる粘度低下剤および粘度調整方法について、具体的に説明する。
なお、本発明は下記の各試験例に限定して解釈されるものではない。
Hereinafter, the viscosity reducing agent and the viscosity adjusting method according to the present invention will be specifically described.
The present invention is not construed as being limited to the following test examples.
（粘度およびｐＨの測定）
実施例１
単糖類としてのガラクトースを５．０質量％、硫酸アンモニウムを０．０３質量％となるようにリン酸カリウム緩衝液（ｐＨ５．０）に溶解した混合した混合液を２００ｍｌ作製した。
この混合液を、オートクレーブ（１２１℃、２０分）処理した後、エパポレータにて１０倍濃縮した濃縮液を、κ−カラギーナン（製品名：和光純薬 社製）をリン酸カリウム緩衝液（ｐＨ５．０）１９０ｍｌに１．０質量％となるように添加した混合液にすべて添加した。
添加後、４日間、３０℃、１２０ｒｐｍ振とう処理したものを実施例１とし、粘度とｐＨを測定した。
粘度は、溶液１００ｍｌをビーカーに入れ、３０℃の恒温槽中で、スピンドルＳ６３を使用し、１００ｒｐｍでデジタル粘度計（ＬＶＤＶ-Ｉ Ｐｒｉｍｅ）を用いて測定した。
(Measurement of viscosity and pH)
Example 1
200 ml of a mixed solution in which galactose as a monosaccharide was dissolved in potassium phosphate buffer (pH 5.0) so as to be 5.0% by mass of galactose and 0.03% by mass of ammonium sulfate was prepared.
This mixture was treated with an autoclave (121 ° C., 20 minutes), concentrated 10 times with an evaporator, κ-carrageenan (product name: Wako Pure Chemical Industries, Ltd.) was added to potassium phosphate buffer (
After the addition, the product treated with shaking at 30 ° C. and 120 rpm for 4 days was set as Example 1, and the viscosity and pH were measured.
The viscosity was measured by putting 100 ml of the solution in a beaker and using a digital viscometer (LVDV-I Prime) at 100 rpm in a thermostat at 30 ° C. using a spindle S63.
実施例２
単糖類としてのガラクトースを５．０質量％、硫酸アンモニウムを０．０３質量％、粘性多糖類としてκ−カラギーナンを１．０質量％となるようにリン酸カリウム緩衝液（ｐＨ５．０）に溶解した混合液を200ｍｌ作製した。
この混合液を、オートクレーブ（１２１℃、２０分）で加熱処理した。
その後、４日間、３０℃、１２０ｒｐｍ振とう処理したものを実施例２とし、実施例１と同様に、粘度とｐＨを測定した。
Example 2
Dissolved in potassium phosphate buffer (pH 5.0) so that galactose as a monosaccharide was 5.0% by mass, ammonium sulfate was 0.03% by mass, and κ-carrageenan was 1.0% by mass as a viscous polysaccharide. 200 ml of the mixed solution was prepared.
This mixed solution was heat-treated in an autoclave (121 ° C., 20 minutes).
Thereafter, the mixture was shaken at 30 ° C. and 120 rpm for 4 days as Example 2, and the viscosity and pH were measured in the same manner as in Example 1.
実施例３
単糖類としてのグルコースを５．０質量％、硫酸アンモニウムを０．０３質量％、粘性多糖類としてのκ−カラギーナンを１．０質量％となるようにリン酸カリウム緩衝液（ｐＨ５．０）に溶解した混合液を200ｍｌ作製した。
この混合液を、オートクレーブ（１２１℃、２０分）で処理した。
その後、４日間、３０℃、１２０ｒｐｍ振とう処理したものを実施例３とし、実施例１と同様に、粘度とｐＨを測定した。
Example 3
Dissolve in potassium phosphate buffer (pH 5.0) so that glucose as a monosaccharide is 5.0% by mass, ammonium sulfate is 0.03% by mass, and κ-carrageenan as a viscous polysaccharide is 1.0% by mass. 200 ml of the mixed solution was prepared.
This mixed solution was treated in an autoclave (121 ° C., 20 minutes).
Thereafter, the product treated with shaking at 30 ° C. and 120 rpm for 4 days was defined as Example 3, and the viscosity and pH were measured in the same manner as in Example 1.
実施例４
単糖類としてのグルコースを５．０質量％、硫酸アンモニウムを０．０３質量％、粘性多糖類としてローカストビーンガムを１．０質量％になるように超純水に溶解した混合液を実施例２と同様にオートクレーブで加熱処理し、３日間、４℃で静置したものを実施例４とし、実施例１と同様に、粘度とｐＨを測定した。
Example 4
A mixed solution in which ultrapure water was dissolved so that glucose as a monosaccharide was 5.0% by mass, ammonium sulfate was 0.03% by mass, and locust bean gum was 1.0% by mass as a viscous polysaccharide Similarly, the heat treatment was carried out in an autoclave, and the mixture was allowed to stand at 4 ° C. for 3 days to be Example 4, and the viscosity and pH were measured in the same manner as in Example 1.
実施例５
単糖類としてのガラクトースを５．０質量％、硫酸アンモニウムを０．０３質量％、粘性多糖類としてのローカストビーンガムを１．０質量％となるように超純水に溶解した混合液を実施例２と同様にオートクレーブで加熱処理し、３日間、４℃で静置したものを実施例５とし、実施例１と同様に、粘度とｐＨを測定した。
Example 5
EXAMPLE 2 A mixed solution in which galactose as a monosaccharide was dissolved in ultrapure water so that 5.0 mass%, ammonium sulfate was 0.03% by mass, and locust bean gum as a viscous polysaccharide was 1.0 mass% In the same manner as in Example 1, the mixture was heat-treated in an autoclave and allowed to stand at 4 ° C. for 3 days to be Example 5. The viscosity and pH were measured in the same manner as in Example 1.
比較例１
硫酸アンモニウムを０．０３質量％と、粘性多糖類としてのκ−カラギーナン１．０質量％になるようにリン酸カリウム緩衝液（ｐＨ５．０）に溶解した混合液を200ｍｌ作製し、実施例２と同様に処理をして、実施例１と同様に、粘度とｐＨを測定した。
Comparative Example 1
200 ml of a mixed solution prepared by dissolving 0.03% by mass of ammonium sulfate and 1.0% by mass of κ-carrageenan as a viscous polysaccharide in potassium phosphate buffer (pH 5.0) was prepared. The same treatment was performed, and the viscosity and pH were measured in the same manner as in Example 1.
比較例２
硫酸アンモニウムを０．０３質量％と、粘性多糖類としてのローカストビーンガムを１．０質量％とを超純水に溶解した混合液を200ｍｌ作製し、実施例２と同様に処理をして、実施例１と同様に、粘度とｐＨを測定した。
Comparative Example 2
200 ml of a mixed solution prepared by dissolving 0.03% by mass of ammonium sulfate and 1.0% by mass of locust bean gum as a viscous polysaccharide in ultrapure water was treated and treated in the same manner as in Example 2. As in Example 1, the viscosity and pH were measured.
尚、上記実施例１から３の粘度の比較例１の粘度に対する粘度低下率と、実施例４および５の比較例２の粘度に対する粘度低下率をそれぞれ％として計算した。
結果を表１に示す。
In addition, the viscosity reduction rate with respect to the viscosity of the comparative example 1 of the viscosity of the said Examples 1 to 3 and the viscosity reduction rate with respect to the viscosity of the comparative example 2 of Examples 4 and 5 were each calculated as%.
The results are shown in Table 1.
表１に示すように、各実施例では各対応する比較例に対して粘度が低下していることがあきらかである。 As shown in Table 1, it is apparent that the viscosity in each example is lower than that of each corresponding comparative example.
（低分子化率の測定）
前記実施例１の粘性多糖類と、前記比較例１の粘性多糖類中のκ-カラギーナンの分子量分布および前記実施例１および２の粘性多糖類と、前記比較例１の粘性多糖類中に含まれる粒子の平均粒子径を測定した。
測定方法は下記のとおりである。
(Measurement of molecular weight reduction)
Included in the viscous polysaccharide of Example 1, the molecular weight distribution of κ-carrageenan in the viscous polysaccharide of Comparative Example 1, the viscous polysaccharides of Examples 1 and 2, and the viscous polysaccharide of Comparative Example 1 The average particle size of the particles to be measured was measured.
The measuring method is as follows.
｛分子量分布の測定｝
前記実施例１の粘性多糖類と、前記比較例１の粘性多糖類とを０．２μｍのフィルターに通したサンプルを５００ｍｌずつ使用し、ＨＬＣ−８３２０ GPC（ゲル濾過クロマトグラフィーカラム： 東ソー製、ＴＳＫgel GMPWXL、溶離液：０．１ Ｍ ＮａＮＯ3）を使用して、流速１．０ｍｌ/ｍｉnで測定を行った。
結果を図１のグラフおよび表２に示す。
{Measurement of molecular weight distribution}
500 ml each of the sample obtained by passing the viscous polysaccharide of Example 1 and the viscous polysaccharide of Comparative Example 1 through a 0.2 μm filter was used, and HLC-8320 GPC (gel filtration chromatography column: manufactured by Tosoh Corporation, TSK). gel GMPW XL , eluent: 0.1 M NaNO 3 ), and measurement was performed at a flow rate of 1.0 ml / min.
The results are shown in the graph of FIG.
図１のグラフで示される二箇所のピークは平均分子量１００万付近のピークと、１６万付近を示しており、それぞれκ―カラギーナンと低分子化されたκ−カラギーナンの分子量を示す。
実施例１では表２に示すとおり、比較例１に比べて低分子化κ−カラギーナンの占める割合が高くなっている。
The two peaks shown in the graph of FIG. 1 indicate a peak with an average molecular weight of about 1 million and a peak of about 160,000, respectively, indicating the molecular weights of κ-carrageenan and reduced κ-carrageenan.
In Example 1, as shown in Table 2, the proportion of the low molecular weight κ-carrageenan is higher than that in Comparative Example 1.
｛平均粒子径の測定｝
前記実施例１、実施例２および比較例１中に含まれる粒子の粒子径分布を、動的光散乱分布測定機（株式会社堀場製作所製、商品名：動的光散乱式粒径分布測定装置 LB-550）を用いて測定した結果を表３に示す。
{Measurement of average particle size}
The particle size distribution of the particles contained in Example 1, Example 2 and Comparative Example 1 was measured using a dynamic light scattering distribution measuring device (trade name: dynamic light scattering type particle size distribution measuring device, manufactured by Horiba, Ltd.). The results of measurement using LB-550) are shown in Table 3.
表３に示すように、各実施例では比較例１に比べて液中に含まれている分散微粒子の平均粒子径が小さいことがわかる。
実施例１および実施例２中に含まれる分散微粒子は主にκ−カラギーナンの粒子であると考えられるが、この粒子径が各実施例では比較例よりも小さい、ということはκ−カラギーナンが解重合されて、小径化されていると推測できる。
As shown in Table 3, it can be seen that the average particle size of the dispersed fine particles contained in the liquid is smaller in each example than in Comparative Example 1.
Although the dispersed fine particles contained in Example 1 and Example 2 are considered to be mainly κ-carrageenan particles, the particle size is smaller in each example than in the comparative example. It can be inferred that the diameter has been reduced by polymerization.
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