@article{oai:ous.repo.nii.ac.jp:00000862,
 author = {河邊, 誠一郎 and Kawabe, Seiichiro and 水口, 憲和 and Minakuchi, Norikazu and 河邊, 要太郎 and Kawabe, Yohtaro and 宇佐美, 昭次 and Usami, Shoji},
 journal = {岡山理科大学紀要. A, 自然科学, Bulletin of Okayama University of Science. A, Natural Sciences},
 month = {Mar},
 note = {P(論文), Gelation material of polysaccharide was prepared from the Aigyokushi (Ficus pumila L. var. aukeotsang Corner) seeds. It exhibited the unusual properties. The molecular weight distribution of the gel was measured by using Toyopeal HW-65 super gel filtration. The average of molecular weight of the gel was shown approximatly 283,000. Hardness of the gel was different from the temperature of the extraction water. It was found to increase with increase of the water's temperature untill 75℃. On the other hand, the methoxyl group content of the each dried pectic substances decreased in the same range. It was shown a definite reverse tendency. The gelation of Aigyokushi polysaccharide was considered to be influenced by enzyme.},
 pages = {169--176},
 title = {愛玉子多糖ゲルの分子量分布とゲル硬度},
 volume = {25},
 year = {1990},
 yomi = {カワベ, セイイチロウ and ミナクチ, ノリカズ and カワベ, ヨウタロウ and ウサミ, ショウジ}
}