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Gelling Temperature of Gellan Solutions Containing Calcium Ions
Author(s) -
TANG J.,
TUNG M. A.,
ZENG Y.
Publication year - 1997
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.1365-2621.1997.tb03984.x
Subject(s) - gelatin , rheology , polymer , gellan gum , calcium , chemistry , chemical engineering , ion , analytical chemistry (journal) , materials science , chromatography , organic chemistry , composite material , food science , engineering
Gelling temperatures were measured using a dynamic rheological testing method, a spectrophotometric method and direct visual examination combined with use of a thermocouple. Results from the dynamic testing method were most consistent. Gelling temperatures of gellan solutions increased from 30 to 72°C, as polymer concentrations increased from 0.4 to 2.0% w/v and Ca ++ concentrations increased from 2 to 40 mM. A mathematical model was developed based on the van't Hoff equation to relate gelling temperatures to composition and polymer molecular weight. The heat of cross‐linking in Ca‐gellan gels was estimated to be 428.6 kJ/mole, about 1.4 to 2.1 times greater than for gelatin gels.