ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Gelation of curdlan was classified into two forms: thermo-reversible and thermo-irreversible gelation. The temperature dependence of the rheological properties indicated that the temperature at which the transition to thermo-irreversible gel system occurred was concentration-dependent, while thermo-reversible gel formation temperature was independent of concentration. An increase in concentration lowered the irreversible gel formation temperature from the generally reported 80°C and decreased the amount of thermo-reversible component in the final gel. This indicates that an increase in the curdlan concentration promoted hydrophobic interactions between micelles at junction zones at a lower temperature than 80°C.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1999.tb09875.x
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