@article{oai:rakuno.repo.nii.ac.jp:00001245,
 author = {Kaneda, Isamu and Onodera, Yuji},
 issue = {3},
 journal = {日本レオロジー学会誌},
 month = {},
 note = {Article, The rheological properties of succinoglycan aqueous sodium chloride solution were investigated at the various temperatures ranging from 30 to 75 ℃. The dynamic modulus of the sample solutions abruptly increased at around 65 ℃ during the cooling process. The critical temperature (T_c) at which the consistency changed sharply depended on the sodium chloride concentration, namely, T_c increased with the salt concentration. Succinoglycan takes a conformation of a semi-flexible single strand chain at above T_c. The spatial size of the polysaccharide at high temperature decreased with the salt concentration since the polysaccharide is a polyelectrolyte. The aqueous solution of the polysaccharide became a structured fluid after the cooling process. To make a quantitative characterization of the mechanical property of the structure fluid, the creep curve analysis was employed. The mechanical properties of the structured fluid can be quantitatively described by using 4- elements mechanical model. Moreover, the effect of the salt on the mechanical properties also emerged. Although the consistency of the sample at above T_c decreased with the salt concentration, it increased with the salt concentration after cooling below T_c. The result revealed that the consistency of the heat denatured succinoglycan aqueous solution was strongly affected with the salt concentration in the system.},
 pages = {167--172},
 title = {Consistency Change of succinoglycan aqueous sodium chloride solution during cooling process},
 volume = {37},
 year = {2009}
}