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Gelling Properties of Gellan Solutions Containing Monovalent and Divalent Cations
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.tb15436.x
Subject(s) - divalent , chemistry , rheology , gellan gum , polymer , inorganic chemistry , chemical engineering , organic chemistry , materials science , food science , composite material , engineering
Gelling temperatures of gellan solutions with the addition of Na + and K + ranging from 15 to 450 mM or Ca ++ and Mg ++ from 2 to 40 mM were determined by dynamic rheological testing at four polymer concentrations between 0.4 and 2.0% (w/w). Gelling temperatures were much higher for gellan solutions containing divalent cations than for those containing the same amount of monovalent cations. Solutions containing K + gelled at higher temperatures than those containing Na + . Effects of Ca ++ and Mg ++ on gelling temperatures were not significantly different. A general model was developed to predict the gelling temperature of gellan solutions as functions of cation and polymer concentrations.