海藻多糖類の特性変化と金属類の結合能―カラギーナンとアルミニウムイオン―

URI http://harp.lib.hiroshima-u.ac.jp/hju/metadata/5133
File
Title
海藻多糖類の特性変化と金属類の結合能―カラギーナンとアルミニウムイオン―
Title Alternative
Relationship between Changes in Properties of Seaweed Polysaccharideand Metallic Ion Binding Capacity in vitro― Carrageenan and Aluminum Ion―
Author
氏名 奥田 弘枝
ヨミ オクダ ヒロエ
別名 OKUDA Hiroe
氏名 中川 禎人
ヨミ ナカガワ サダト
別名 NAKAGAWA Sadato
氏名 藤田 梢
ヨミ フジタ コズエ
別名 FUJITA Kozue
氏名 竹内 歌苗
ヨミ タケウチ カナエ
別名 TAKEUCHI Kanae
氏名 柄本 照美
ヨミ ツカモト テルミ
別名 TSUKAMOTO Terumi
Subject
海藻多糖類
特性変化
NDC
498.5
Abstract

As a dietary fiber which combines with aluminum ions, carrageenin extracted from seaweed polysaccharide has the characteristic of accellerating the elimination of various toxic substances and to prevent internal contamination. It has been about 20 years since carrageenin began being used as a natural food additive and today it is firmly established in the food industry. On one hand, aluminum absorption from various kinds of cooking utensils or ingestion from food and drink is an inevitable situation. And yet, it has been
reported that this aluminum is taken into the body and stored in the brain, leading to dementia or other symptoms caused by aluminum toxicity. If carrageenin can control this aluminum absorption, it will help to improve these symptoms of
dementia. The purpose of this study is to make clear the relationship between carrageenin and the aluminum ions and to review the influence that different carrageenin concentrations, variations in the pH, changes in temperature and variations in time have on the relationship between carrageenin and the aluminum ion interaction.

Journal Title
広島女学院大学論集
Volume
54
Spage
97
Epage
106
Published Date
2004-12
Publisher
広島女学院大学
ISSN
03748057
Language
jpn
NIIType
Departmental Bulletin Paper
Text Version
出版社版
Old URI
Set
hju