ヤマナカ　ケンタロウ    YAMANAKA Kentarou
   山中 健太郎
   所属
食健康科学部 健康デザイン学科
 
生活機構研究科 生活科学研究専攻
 
生活機構研究科 生活機構学専攻
 
女性健康科学研究所 所属教員
   職種
教授
言語種別 英語
発行・発表の年月 2019/04
形態種別 学術雑誌
査読 査読あり
標題 Effects of the gel size before ingestion and agarose molecular weight on the textural properties of a gel bolus.
執筆形態 共著
掲載誌名 Food Hydrocolloids
掲載区分国外
出版社・発行元 Elsevier
巻・号・頁 89,pp.892-900
著者・共著者 Moritaka H. Yamanaka K. Kobayashi N. Ishihara M. Nishinari K.
概要 The purpose of this study was to obtain basic information on the factors that affect bolus formation. We investigated the effects of the gel size before ingestion and agarose molecular weight on the instrumental textural properties and particle size distribution of boluses collected after different oral processing durations. Six types of agarose gel samples with three different molecular weights and two sizes (one 15mm×15mm×15mm cubic particle and the 3mm×3mm×3mm cubic particles with the same total volume as that of the 15mm×15mm×15mm gel) were examined. A mouthful was used as the bolus volume for each measurement. The textural properties of the gel bolus were found to be influenced by not only the molecular weight of the agarose composing the gel but also the gel size before ingestion. In the early stages of chewing, the initial bolus hardness and rate of hardness reduction were strongly influenced by the molecular weight of the agarose and the gel size before ingestion with the influence decreasing in the later stages of chewing. In the middle and late stages of chewing, the adhesiveness, cohesiveness, and the rates of increase in adhesiveness or cohesiveness were affected by the molecular weight of agarose; however, these properties were not affected by the gel size before ingestion throughout the chewing process. The average particle size showed a high correlation with the hardness but low correlations with the adhesiveness and cohesiveness.