PROPERTIES OF CURDLAN GEL

被引：10

作者：

KONNO, A

AZECHI, Y

KIMURA, H

机构：

[1] Food Research Laboratories, Food Products Division, Takeda Chemical Industries Ltd., Osaka

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1979年 / 43卷 / 01期

关键词：

D O I：

10.1080/00021369.1979.10863411

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The properties of curdlan gel were investigated by determining the rheological behavior, the melting temperature, and the syneresis of gel. The modulus of elasticity of curdlan gel was found to be affected by the average molecular weight, pH, and the measuring temperature. The gel, which was set by heating the aqueous suspension of curdlan at 65°C and then cooling it below 40°C, melted when the gel was heated at 65°C. The melting energy of this gel was calculated to be about 25 Kcal/mol. © 1979, by the Agricultural Chemical Society of Japan.

引用

页码：101 / 104

页数：4

共 15 条

[1] STUDIES OF THE CROSS-LINKING PROCESS IN GELATIN GELS .3. DEPENDENCE OF MELTING POINT ON CONCENTRATION AND MOLECULAR WEIGHT [J].