出版社：Japan Association for the Integrated Study of Dietary Habits
摘要：We studied the diffusion processes of seasoning materials (L -glutamic acid, sodium ion and D -glucose) in gels. In the present study, the gel was soaked in a solution containing 0.30% (W/V) monosodium glutamate, 1.0% (W/V) NaCl and/or 3.0% (W/V) D -glucose, and the apparent diffusion coefficient ( D ) was determined in 2.0% (W/W) agar gel containing xanthan gum (0%, 0.20% or 0.50% (W/W)) after 24 hr at 30℃ in a one-dimensional diffusion system. As the results, the D of L -glutamic acid increased in the presence of NaCl in the agar gel containing xanthan gum, but the increasing effect disappeared by the further addition of D -glucose. The increase in D of sodium ion by the addition of xanthan gum was also suppressed by the addition of D -glucose. It was obvious that the diffusion of sodium ions was facilitated by the carboxyl-group in the xanthan gum, and that the diffusion of L -glutamate increased with the flow of the sodium ions.
