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Gelation Kinetics of Agars from Pterocladia capillacea Examined by Dynamic Rheometry
Author(s) -
Lai V.M.F,
Lii C.Y.
Publication year - 2002
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.1365-2621.2002.tb10658.x
Subject(s) - kinetics , rheology , reaction rate constant , chemistry , rheometry , curing (chemistry) , isothermal process , kinetic energy , agar , first order , thermodynamics , materials science , polymer chemistry , composite material , bacteria , physics , genetics , quantum mechanics , biology , mathematics
The changes in storage modulus (G′) during isothermal gelation of agar fractions from Pterocladia capillacea were kinetically investigated with respect to the curing condition, agar concentration, and the molecular property of agar. Generally, the reciprocal of gelling time, the maximal increasing rate of G′, and the rate constants of Avramipseudo‐1st‐order kinetics correlated with the curing conditions more significantly than with the molecular properties examined. This tendency was opposite to the result based on simple 2nd‐order rate constant. And, the effects of molecular size on rheological and kinetic parameters were greater than those of the 3,6‐anhydro‐galac‐tose content examined. After verification of the kinetic data obtained, potentially molecular changes during gelation process are illustrated.