Rheological Properties of Gellan Gum in Aqueous Media(Biological Chemistry)

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概要

• 論文の詳細を見る

• The flow behavior and dynamic viscoelasticity of deacetylated gellan gum solutions were measured with a rheogoniometer. The gellan gum showed Newtonian behavior with a range of concentration below 0.9%, but plastic flow behavior above 1.0% at 25℃. A gelation occurred in polysaccharide concentrations over 0.8% upon cooling, and a melting temperature was observed at 15 and 20℃ at 0.8 and 1.0% concentrations, respectively. In the presence of CaCl_2 (6.8mM), the dynamic modulus of gellan gum showed a very high value at low temperature at the concentration of 0.2%, and increased with increasing temperature up to 80℃, which was estimated to be a melting temperature, then it decreased. However the gellan showed a little increase of dynamic modulus even at the concentration of 0.4% in the presence of NaCl (16.6 mM) or KCl (13.5 mM). Gelation occurred for gellan gum in acid and alkaline range after reaching a pH 2.6 and 11.2 by addition of 100 mM HCl and Ca(OH)_2. The rheological characteristics of the gellan gum molecules might be essentially attributed to intra- and inter-molecular associations, possible structures of which have been proposed.

• 社団法人日本農芸化学会の論文
• 1989-03-23

著者

• Tako Masakuni

  Laboratory For Chemistry Of Sugar Technology College Of Agriculture University Of The Ryukyus

• Nakamura Sanehisa

  Laboratory For Chemistry Of Sugar Technology College Of Agriculture University Of The Ryukyus

• SAKAE Ayano

  Laboratory for Chemistry of Sugar Technology, College of Agriculture, University of the Ryukyus

• Sakae Ayano

  Laboratory For Chemistry Of Sugar Technology College Of Agriculture University Of The Ryukyus

関連論文

• Evidence for Intramolecular Associations in Xanthan Molecules in Aqueous Media(Biological Chemistry)
• Rheological Properties of Gellan Gum in Aqueous Media(Biological Chemistry)
• Membrane Permeability of Cane Juice on Ultrafiltration with Several Kinds of Membrane

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