Thermal reversibility of kappa/iota-hybrid carrageenan gels extracted from Mastocarpus stellatus at different ionic strengths

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• 作者：Mar&iacute ; a D. Torres ^{mariadolores.torres.perez@usc.es} ; Francisco Chenlo ^{francisco.chenlo@usc.es} ; Ram&oacute ; n Moreira ; ^{ramon.moreira@usc.es}
• 关键词：Biopolymer ; Gel-sol transition ; Mastocarpus stellatus ; Red seaweed ; Rheology ; Sol-gel transition
• 刊名：Journal of the Taiwan Institute of Chemical Engineers
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：71
• 期：Complete
• 页码：414-420
• 全文大小：830 K
• 卷排序：71

文摘

NaCl addition to hybrid carrageenan provides CA gels with different applications. Low ionic strengths (< 0.5 mol/L) lead to weak and no fully thermal reversible gels. High ionic strengths (> 1 mol/L) form strong and fully thermal reversible gels. The initial gelation and gel setting temperatures depended on the ionic strength. End gel and gel melting temperatures were almost independent of the NaCl content.