@article{oai:osaka-aoyama.repo.nii.ac.jp:00000043,
 author = {団野, 源一},
 journal = {大阪青山大学紀要, Journal of Osaka Aoyama University},
 month = {Mar},
 note = {The mixture of pectin (high methoxylated pectin) and sucrose were gelatinized not only by an acid but by ionized calcium. The gelatinization by calcium was influenced by the concentration of sucrose. This calcium-induced gelatinization of pectin in the presence of sucrose seems to be due to blockade of the electric charge of the carboxyl group by a calcium ion. Namely, the gelatinization of pectin by ionized calcium in the presence of sucrose is suggested to be essentially similar in mechanism to its acid induced gelatinization.},
 pages = {77--81},
 title = {高濃度スクロース存在下のペクチンは酸のみならずカルシウムイオンによってもゲル化する},
 volume = {4},
 year = {2012},
 yomi = {ダンノ, ゲンイチ}
}