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EFFECT OF DE‐ESTERIFICATION ON THE RHEOLOGICAL PROPERTIES OF κ‐CARRAGEENAN GELS
Author(s) -
WATASE MINEO,
NISHINARI KATSUYOSHI
Publication year - 1981
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1981.tb00260.x
Subject(s) - rheology , carrageenan , elastic modulus , materials science , chemical engineering , stress relaxation , galactose , dynamic mechanical analysis , chemistry , polymer chemistry , composite material , organic chemistry , polymer , food science , creep , engineering
The effect of de‐esterification on the rheological properties of κ‐carrageenan gels was studied by stress relaxation and dynamic mechanical measurements. By means of de‐esterification, the elastic modulus of κ‐carrageenan gels increased. This was attributed to the increase of alternation of D‐galactose and 3,6‐anhydro‐D‐galactose, and then the stabilization of the double helical structure in the κ‐carrageenan gels.