Effects of cation properties on sol-gel transition and gel properties of κ-carrageenan

Journal of Food Science

Volumn 65, Issue 8, 2000, Pages 1332-1337

  Lai, V M F ^a   Wong, P A L ^b   Lii, C Y ^b,c  

^a PROVIDENCE UNIVERSITY   (Taiwan)

^b INSTITUTE OF CHEMISTRY   (Taiwan)

^c NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Hysteresis; Rheological property; Salt effect; Sol gel transition; carrageenan

Indexed keywords

EID: 0034485476     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb10607.x     Document Type: Article

References (19)

1. Mechanism of galactan gelation
2. Effects of potassium, sodium and calcium on the microstructure and rheological behaviour of kappa-carrageenan gels
3. Effects of ethanol and potassium chloride precipitation on the compositions of carrageenan fractions
4. Rheological and thermal characteristics of gel structures from various agar fractions
5. Agar
6. Cation-specific aggregation of carrageenan helices: Domain model of polymer gel structure
7. Rheological studies of specific cation forms of kappa carrageenan gels
8. Role of cations in the conformation of iota and kappa carrageenan
9. Studies of the gel formation of κ-carrageenan above the coil-helix transition temperature range
10. Effects of ions on the disorder-order transitions of gel- forming polysaccharides
11. Rheological measurement of κ-carrageenan during gelation
12. Mechanism of gel formation in κ-carrageenan
13. Molecular organization of kappa carrageenan in aqueous solution
14. Role of the molecular weight on the mechanical properties of kappa carrageenan gels
15. Some physical properties of carrageenan in solution and gel state
16. Carrageenans
17. Effect of alkali metal ions on the rheological properties of κ-carrageenan and agarose gels
18. Thermal and rheological properties of kappa-carrageenan gels containing alkali earth metal ions