Premium
Gelling Temperatures of Gellan Solutions as Affected by Citrate Buffers
Author(s) -
Mao R.,
Tang J.,
Swanson B.G.
Publication year - 1999
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.1365-2621.1999.tb15103.x
Subject(s) - chemistry , chelation , gellan gum , dissociation (chemistry) , calcium , polymer , citric acid , nuclear chemistry , inorganic chemistry , organic chemistry , food science
Effects of citrate buffers at pH 3.5 and 5.0 on gelling temperatures of gellan solutions with 0.4–1.8% gellan and 1.5–60 mM Ca 2+ were studied. Partial dissociation of the carboxyl groups in gellan polymer in pH 3.5 solutions resulted in weakened gels. The pH 3.5 buffer exhibited weak chelating ability for Ca 2+ . The gelling temperature of gellan solutions at pH 3.5 was quantitatively related to polymer and cation concentrations using a similar model to that for gellan water solutions. The pH 5.0 buffer exhibited strong chelating ability. Gelling temperatures at pH 5.0 were generally lower than those at pH 3.5, except at low calcium concentrations.