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Effects of Cation Properties on Sol‐gel Transition and Gel Properties of κ‐carrageenan
Author(s) -
Lai V.M.F.,
Wong P.A.L.,
Lii C.Y.
Publication year - 2000
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.1365-2621.2000.tb10607.x
Subject(s) - salt (chemistry) , rheology , carrageenan , enthalpy , chemistry , dynamic mechanical analysis , chemical engineering , phase transition , materials science , polymer chemistry , thermodynamics , organic chemistry , polymer , composite material , food science , physics , engineering
The phase transition temperatures, rheological properties and gel‐network characteristics for gelation of κ‐carrageenan‐salt (NaCl, KCl and CaCl 2 ) solutions and their aged gels were investigated. The effectiveness of increasing gelling and gel‐melting temperatures at the salt concentrations examined followed the sequence of K + > Ca2 + > Na + . This sequence was also true for the gel strength and the melting enthalpy (DH) of the most crosslinked junction zones of aged gels at low salt concentrations. Nonetheless, a different order (Ca ++ > K + and Na + ) was found for increasing storage modulus and gelation rate during early‐stage gelation, thermal hysteresis and the D H of aged gels in some salt‐carrageenan systems.