Effect of thermal history on kappa-carrageenan hydrogelation by differential scanning calorimetry
Effect of thermal history on kappa-carrageenan hydrogelation by differential scanning calorimetry
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DOI：
10.1016/j.tca.2006.10.019
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发表时间：
2007-01-01
影响因子：
3.5
通讯作者：
Hatakeyama, Hyoe
中科院分区：
文献类型：
--
作者：
Iijima, Mika;Hatakeyama, Tatsuko;Hatakeyama, Hyoe
为了阐明角叉菜胶水凝胶的非平衡状态，采用高灵敏度差示扫描量热法（DSC）研究了热历史对凝胶-溶胶转变的影响。使用浓度为0.5%至5.0%的κ-卡拉胶。当溶液浓度低于2.0%时，当水溶液完全平衡时，形成均匀的κ-卡拉胶凝胶。当浓度超过3.0%时，在主峰的低温侧可观察到次峰。结果表明，在结区存在不同尺寸的螺旋和不同类型的缺陷。热历史，如从溶胶状态的冷却速率或在凝胶-溶胶转变温度附近的退火，显着影响结区的形成。大的接合区以慢的凝胶化速率形成，并且许多小的接合区以快的凝胶化速度形成。(C)2006 Elsevier B. V.保留所有权利。
The effect of thermal history on gel-sol transition was investigated by highly sensitive differential scanning calorimetry (DSC) in order to clarify the non-equilibrium state of kappa-carrageenan hydrogels. kappa-Carrageenan with a concentration from 0.5% to 5.0% was used. When concentration of solution was lower than 2.0%, homogeneous kappa-carrageenan gel was formed when aqueous solution was fully equilibrated. When concentration exceeded 3.0%, a sub-peak could be observed at the low temperature side of the main peak. It was indicated that helices having various sizes and different kinds of defects are present in the junction zone. Thermal histories, such as cooling rate from the sol state or annealing at around gel-sol transition temperature, markedly affect the junction zone formation. A large junction zone is formed at a slow gelation rate, and also that many small junction zones form at a fast gelation speed. (C) 2006 Elsevier B.V. All rights reserved.