@article{oai:u-ryukyu.repo.nii.ac.jp:02002600,
 author = {田幸, 正邦 and 城間, 郁子 and 上地, 俊徳 and Tako, Masakuni and Shiroma, Ikuko and Uechi, Shuntoku},
 issue = {51},
 journal = {琉球大学農学部学術報告, The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus},
 note = {ローゼラ小麦アミロペクチン(平均重合度,18,000±2,200;数平均鎖長,19.2±1.7)水溶液の流動曲線は,広い濃度範囲(3.0～7.0%)で擬塑性流動を示した.ローゼラアミロペクテンの貯蔵弾性率は,濃度の増大に伴って低温側でもそれほど増大しなかった.また,貯蔵弾性率は温度の上昇に伴って徐々に城少した.損失正切(tanδ)は7.0%,0℃でも高い値(2.0)を示した.ローゼラアミロペクチンの貯蔵弾性率は尿素(4.0M)の添加によってわずかに増大し、温度の上昇に伴って徐々に城少した.また、ローゼラアミロペクヂンの貯蔵弾性率は,アルカリ溶液(0.05M NaOH)でもわずかに増大し,温度の上昇に伴って徐々に城少した.以上の結果から,ローゼラアミロペクテンの分子銀は,水溶液で二次結合(分子銀内または分子銀閣)を形成しない事が示唆された., The non-Newtonian behavior and dynamic viscoelasticity of wheat (Rosella) amylopectin in aqueous solution were investigated. The flow curves, at 25℃, of Rosella amylopectin showed shearthinning behavior at various concentrations (3.0, 5.0 and 7.0%). The storage modulus of Rosella amylopectin showed a little high values and decreased gradually during increase in temperature even at 7.0% solution. The tan d showed a value of 2.0 at 7.0% even at low temperature (0℃) and increased a little with increase in temperature. The storage modulus of Rosella amylopectin (7.0%) increased a little upon addition of urea (4.0 M) and decreased gradually with increase in temperature. The storage modulus was a little higher in 0.05 M NaOH solution (7.0%) than in aqueous solution. The results obtained suggested that the wheat (Rosella) amylopectin molecules might be involved in little secondary association in aqueous solution., 紀要論文},
 pages = {139--143},
 title = {小麦アミロペクチンのレオロジー的性質}
}