Effect of monovalent and divalent cations on the rheological properties of gellan gels

被引：75

作者：

Moritaka, H. ^{[1
]}

Fukuba, H. ^{[1
]}

Kumeno, K. ^{[2
]}

Nakahama, N. ^{[2
]}

Nishinari, K. ^{[3
]}

机构：

[1] Showa Womens Univ, Dept Home Econ, Setagaya Ku, Tokyo 154, Japan

[2] Nihon Womens Univ, Dept Home Econ, Bunkyou Ku, Tokyo 112, Japan

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

来源：

FOOD HYDROCOLLOIDS | 1991年 / 4卷 / 06期

关键词：

D O I：

10.1016/S0268-005X(09)80200-2

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The complex shear modulus of gellan solutions, with and without sodium chloride, potassium chloride, magnesium chloride, calcium chloride and calcium lactate, was measured on cooling to monitor the gelation. The gelling temperature shifted to higher temperatures with increasing salt concentration. Complex Young's modulus and compressive break-force were observed for cylindrically moulded gellan gels as a function of salt and polymer concentration, C(s) and C(p), and of temperature. The storage Young's modulus and the break-force increased up to a certain C(s) and then decreased with increasing C(s), while the melting temperature of gellan gels shifted to higher temperatures with increasing C(s).

引用

页码：495 / 507

页数：13

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