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Rheological and microstructural evidence for transient states during gelation of kappa-carrageenan in the presence of potassium
SIK – Svenska livmedelsinstitutet.
1989 (English)In: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 10, no 3, p. 163-181Article in journal (Refereed)
Abstract [en]

Kappa-carrageenan gelation was studied by a combination of electron microscopy and dynamic viscoelastic measurements. There was an initial maximum in the storage modulus during cooling and gel formation of 1% kappa-carrageenan in the presence of potassium. The structure of the transient state was found to consist of a fine network structure, where the junction zones were believed to be double helices. The structure had the characteristics of a true gel but was unstable. When the temperature was lowered aggregation took place and the fine network structure was partly broken down. Ordered superstrands formed which aligned themselves in parallel or were densely packed together. The degree of aggregation depended on the potassium ion concentration. In the weakest gel formed in 0·01 m KCl, the superstrands did not form a network but were rather dispersed in the fine network structure. In 0·1 and 0·2 m KCl the superstrands formed a three-dimensional network, where aligned superstrands formed the junction zones and branching occurred when superstrands deviated from each other and aligned with new superstrands. In 0·1 m KCl the supermolecular network dominated but in 0·2 m KCl a mixed gel was formed of the fine network and the coarse supermolecular network. The mixed gel gave rise to the firmest gel. © 1989.

Place, publisher, year, edition, pages
1989. Vol. 10, no 3, p. 163-181
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8440DOI: 10.1016/0144-8617(89)90009-XOAI: oai:DiVA.org:ri-8440DiVA, id: diva2:966312
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2017-11-21Bibliographically approved

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