Effect of Sucrose on the Thermal and Rheological Properties of Mixed k-Carrageenan and Gelatin Gels.

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  • カッパーカラギーナンとゼラチン混合ゲルの熱およびレオロジー特性に及ぼすスクロース添加の影響

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Abstract

The thermal and rheological properties of mixed 0.9% (w/v) κ-carrageenan and 4.0% (w/v) gelatin gels containing 40% (w/v) sucrose were studied. The mixed gels were prepared in κ-carrageenan/ gelatin ratios of 3/1, 1/1 and 1/3 (v/v). The peak temperature of the DSC curve, storage modulus and rate of syneresis for κ-carrageenen were more strongly affected by sucrose than for gelatin, while the value of the rupture property for gelatin was more strongly affected by sucrose than for κ-carrageenen. The influence of sucrose on the higher ratio component in the mixed gels was strongly shown on the thermal and rheological properties. These results could suggest that mixed κ-carrageenan and gelatin with sucrose formed a phase-separated gel.

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