Abstract
タマリンド種子多糖類(TSP)のゼリー形成能について検討し,つぎの知見を得た. (1) TSPゼリーは非常に力に富み,強靱であり,ペクチン,寒天ぜりーとは異質のゼリーである. (2) TSPゼリーはacid in glass法よりacid in boil法で調製した方がより強い弾性をもったゼリーが得られる. (2) 蔗糖存在下のTSPゼリー形成条件はpH 2.7,蔗糖50～55%で最強のゼリーを形成する.ぶどう糖,水あめ,粉飴,D-ソルビトール等の存在で蔗糖とほぼ同一のゼリーを形成する. (4) TSPの粘度とゼリー強度はほぼ比例する. (5) TSPのグレード決定のためのTSPゼリー強度測定条件について考察した.
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