The thickening properties of native gellan gum are due to freeze drying–induced aggregation
The thickening properties of native gellan gum are due to freeze drying–induced aggregation
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DOI：
10.1016/j.foodhyd.2020.105997
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发表时间：
2020-12
影响因子：
10.7
通讯作者：
Ayaka Shinsho;T. Brenner;F. B. Descallar;Yuri Tashiro;Nobuki Ando;Yun Zhou;H. Ogawa;S. Matsukawa
中科院分区：
文献类型：
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作者：
Ayaka Shinsho;T. Brenner;F. B. Descallar;Yuri Tashiro;Nobuki Ando;Yun Zhou;H. Ogawa;S. Matsukawa
研究了天然结冷胶的凝胶化。研究发现，天然结冷胶可在 90°C 下溶解在水中，形成平均聚集体数量约 10 的多分散聚集体混合物。 90°C 下的大量加热（>10 小时）将聚集体分解成单独的链。这些聚集体的溶液无需添加盐即可形成永久凝胶。相反，单个链的溶液在相同条件下形成弱凝胶。结果表明，可能在干燥时形成的可溶性聚集体在赋予天然结冷胶食品制剂胶凝和稳定能力方面具有重要作用。
The gelation of native gellan gum was investigated. Native gellan was found to dissolve in water at 90 °C as a polydisperse mixture of aggregates with an average aggregate number of ≈10. Extensive heating (>10 h) at 90 °C broke down the aggregates into individual chains. Solutions of these aggregates formed permanent gels without added salt. In contrast, solutions of individual chains formed weak gels under the same conditions. The results indicate the role that soluble aggregates, probably formed on drying, have in imparting gelling and stabilizing capacities to food preparations of native gellan gum.