THERMAL-PROPERTIES OF CURDLAN IN AQUEOUS SUSPENSION AND CURDLAN GEL

被引：44

作者：

KONNO, A

HARADA, T

机构：

[1] Kinran Junior College

[2] Kobe Women's University, Kobe, 654, Suma-ku

来源：

FOOD HYDROCOLLOIDS | 1991年 / 5卷 / 05期

关键词：

D O I：

10.1016/S0268-005X(09)80101-X

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The thermal properties of curdlan in aqueous suspension and curdlan gel were studied by differential scanning calorimetry (DSC). The DSC curve of curdlan in aqueous suspension showed two sharp endothermic peaks, at 50-64 and 140-160-degrees-C, and a broad endothermic peak between the two peaks. An exothermic peak at approximately 140-degrees-C was also observed. The two endothermic peaks are caused by the swelling of curdlan and the melting of gel formed. The broad peak may be caused by the formation of firm gel stabilized by hydrophobic interaction. The exothermic peak may be due to the formation of microfibrils. The swelling temperature and enthalpy of curdlan in aqueous suspension were 49.7-degrees-C and 10 J/g, respectively. The swelling temperature of curdlan in the presence of sodium chloride or urea shifted to a higher or a lower temperature range, respectively.

引用

页码：427 / 434

页数：8

共 19 条

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