Gelation of carrageenan: Effects of sugars and polyols
详细信息 查看全文
- 作者：Richard Stennera ; Nobuyuki Matubayasib ; c ; Seishi Shimizua ; seishi.shimizu@york.ac.uk" class="auth_mail" title="E-mail the corresponding author
- 关键词：κ-Carrageenan ; Gelation ; Statistical thermodynamics ; Kirkwood&ndash ; Buff theory ; Sugar ; Polyol
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：54
- 期：part_PB
- 页码：284-292
- 全文大小：578 K
文摘
- •
How κ-carrageenan gelation is affected by sugars and polyols has been clarified.
- •
Statistical thermodynamic theory of gelation was developed.
- •
Interaction of κ-carrageenan with water and cosolvent interactions were determined.
- •
Cosolvent's exclusion from sol and binding to gel both drive gelation.
- •
Cosolvents' effect on carrageenan hydration plays minor role upon gelation.