ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Rheological and gelation characteristics of a specific degree of deacetylation (dd 50 to 99) and concentration (0.5% to 1.5%) of chitosan and chitosan/SSP (salt-soluble protein) mixtures were studied. Results suggested that SSP thermal gelation was interfered with by the positive charges of amino groups of the chitosan molecule. Regardless of degree of deacetylation, increasing chitosan concentration caused stronger interference on SSP gelation and lowered complex modulus [G*]. Loss tangent of chitosan/SSP gel decreased with increasing temperature. Higher level (1.5%) of dd 99 chitosan had the lowest G*, which resulted from ionic interaction with SSP. SDS-PAGE revealed protein aggregation, indicating possible covalent bond formation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2003.tb08250.x
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