Effect of Sucrose on the Thermal and Rheological Properties of Mixed κ-Carrageenan and Gelatin Gels
Effect of Sucrose on the Thermal and Rheological Properties of Mixed κ-Carrageenan and Gelatin Gels
复制标题
蔗糖对 κ-卡拉胶和明胶混合凝胶热性能和流变性能的影响
DOI：
10.11428/jhej1987.51.691
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发表时间：
2000
期刊：
影响因子：
--
通讯作者：
N. Nakahama
中科院分区：
文献类型：
--
作者：
H. Moritaka;H. Ogoshi;Kimiko Kurimoto;Keiko Fujii;N. Nakahama
研究了含有 40% (w/v) 蔗糖的 0.9% (w/v) κ-卡拉胶和 4.0% (w/v) 明胶混合凝胶的热学和流变学特性。以 3/1、1/1 和 1/3 (v/v) 的 κ-角叉菜胶/明胶比例制备混合凝胶。蔗糖对κ-卡拉胶的DSC曲线峰值温度、储能模量和脱水收缩率的影响比对明胶的影响更大，而明胶的破裂性能值受蔗糖的影响比对κ-卡拉胶的影响更大。蔗糖对混合凝胶中较高比例组分的影响强烈地表现在热学和流变学性质上。这些结果表明，混合 κ-角叉菜胶和明胶与蔗糖形成了相分离凝胶。
The thermal and rheological properties of mixed 0.9% (w/v) κ-carrageenan and 4.0% (w/v) gelatin gels containing 40% (w/v) sucrose were studied. The mixed gels were prepared in κ-carrageenan/ gelatin ratios of 3/1, 1/1 and 1/3 (v/v). The peak temperature of the DSC curve, storage modulus and rate of syneresis for κ-carrageenen were more strongly affected by sucrose than for gelatin, while the value of the rupture property for gelatin was more strongly affected by sucrose than for κ-carrageenen. The influence of sucrose on the higher ratio component in the mixed gels was strongly shown on the thermal and rheological properties. These results could suggest that mixed κ-carrageenan and gelatin with sucrose formed a phase-separated gel.