Rheological and thermal properties of agarose and kappa-carrageenan gels containing urea, guanidine hydrochloride or formamide

被引：19

作者：

Watase, M. ^{[1
]}

Nishinari, K. ^{[2
]}

机构：

[1] Shizuoka Univ, Fac Liberal Arts, Shizuoka 422, Japan

[2] Natl Food Res Inst, Tsukuba, Ibaraki 305, Japan

来源：

FOOD HYDROCOLLOIDS | 1986年 / 1卷 / 01期

关键词：

COLLOIDS; -; RHEOLOGY; SOLVENTS; SUGARS; UREA;

D O I：

10.1016/S0268-005X(86)80004-2

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Measurements of dynamic Young's modulus E' and differential scanning calorimetric studies of agarose and kappa-carrageenan gels were carried out in the presence of urea, guanidine hydrochloride or formamide at various concentrations. The dependence of the values of E' and the endothermic peak temperatures on the concentration of these organic solvents suggests that the mechanism by which urea weakens gel is the same for agarose and kappa-carrageenan gels, but the influence of guanidine hydrochloride on gel properties is different for agarose and kappa-carrageenan. Formamide was more effective at weakening the gels than the other two organic solvents.

引用

页码：25 / 36

页数：12

共 17 条

[1] ULTRASONIC STUDY OF DILUTE AQUEOUS SOLUTIONS OF UREA, GUANIDINE HYDROCHLORIDE AND DIOXANE [J].