@article{oai:u-ryukyu.repo.nii.ac.jp:02003057,
 author = {田幸, 正邦 and 仲村, 実久 and 永浜, 伴紀 and Tako, Masakuni and Nakamura, Sanehisa and Nagahama, Tomonori},
 issue = {29},
 journal = {琉球大学農学部学術報告, The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus},
 month = {Dec},
 note = {Coryneform bacteria strain C-8の生成する多糖を安定剤として含む水羊羹の保水性, 硬さおよび粘着性について調べた。0.5%C-8多糖水溶液の離水率は最も低かった。このことは, C-8多糖は対照多糖類に比較して保水性が高いことを示している。C-8多糖を含む水羊羹の硬さは対照のグアーガムのそれより高い値を示し, 一方, 粘着性は低い値を示した。これらの結果から, C-8多糖は食品工業への利用の可能性が示唆された。, Water-holding capacity, hardness and adhesiveness of sweet bean jelly containing polysaccharide produced by coryneform bacteria strain C-8 as stabilizing agent was investigated. Rate of syneresis of 0.5% polysaccharide C-8 showed the lowest value. This result implied that water-holding capacity of polysaccharide C-8 was superior to those of other polysaccharides. Hardness of the sweet bean jelly containing polysaccharide C-8 showed higher value than that of guar gum. On the other hand, adhesiveness of it showed lower value than that of guar gum. From these results, it seems that polysaccharide C-8 is probably effective on stabilizing of the gel., 紀要論文},
 pages = {79--86},
 title = {Coryneform bacteria strain C-8 の生成する粘質多糖の利用に関する研究 : 多糖を安定剤として含む水羊羹の物理的性質(農芸化学科)},
 year = {1982}
}