STERIC EXCLUSION PHENOMENA IN GELLAN GELATIN SYSTEMS .1. PHYSICAL-PROPERTIES OF SINGLE AND BINARY GELS

被引：60

作者：

PAPAGEORGIOU, M ^{[1
]}

KASAPIS, S ^{[1
]}

RICHARDSON, RK ^{[1
]}

机构：

[1] CRANFIELD UNIV,SILSOE COLL,DEPT FOOD RES & TECHNOL,SILSOE MK45 4DT,BEDS,ENGLAND

来源：

FOOD HYDROCOLLOIDS | 1994年 / 8卷 / 02期

关键词：

D O I：

10.1016/S0268-005X(09)80036-2

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The scientific and technological aspects of gellan/gelatin systems were investigated under conditions of low pH and in the presence of a wide range of cations so that the normally important electrostatic interactions between the two polymers should be suppressed. The structural and textural characteristics of mixed gels were monitored using the techniques of mechanical spectroscopy, differential scanning calorimetry and compression testing. Under such conditions where positive interactions between the two components would be minimized. it was found that results could be described on the basis of thermodynamically incompatible polymers which gel independently in their respective phases. Intelligent manipulation of polymer concentration and ionic strength promotes phase inversion from a gellan continuous phase to a system where gelatin forms the supporting matrix. The knowledge gained in this study might assist in developing food products with novel textures.

引用

页码：97 / 112

页数：16

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