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Curdlan: Properties and Application to Foods
Author(s) -
NAKAO YUKIHIRO,
KONNO AKIRA,
TAGUCHI TETSUYA,
TAWADA TOSHIO,
KASAI HIROSHI,
TODA JUN,
TERASAKI MAMORU
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb05378.x
Subject(s) - curdlan , syneresis , chemistry , starch , biopolymer , food science , chromatography , chemical engineering , polysaccharide , biochemistry , organic chemistry , polymer , engineering
Gel formation of curdlan at 100–130°C and behaviors of curdlan gels under frozen state were investigated by measuring gel strength and syneresis. Even when aqueous suspensions of curdlan were heated to 100°C or higher, they formed a gel, and gel strength increased with temperature. Curdlan gel was also stable against freezing and thawing. The syneresis of a 4% curdlan gel after freezing and thawing was reduced from 20.6% to about 2.1% by addition of 5% waxy corn starch and to 8.9% by addition of 20% sucrose. Suggested by these findings, new applications to foods have been developed, especially those subject to retorting and/or freezing.