Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 33 Issue 1
- /
- Pages.7-11
- /
- 2001
- /
- 0367-6293(pISSN)
The effect of calcium concentration and temperature on the gelation of Aigeok Polysaccharide
Aigeok polysaccharide의 겔화에 미치는 칼슘농도와 온도의 효과
- Lee, Hyang-Aee (Department of Chemistry, Natural Science, Sungshin Women's University) ;
- Kim, Keyng-Yi (Department of Food Processing, Seoil Junior College)
- Published : 2001.02.28
Abstract
The influence of temperature and calcium concentration on the gelation kinetics of purified Aigeok system has been investigated by small deformation oscillatory measurement. DE(degree of esterification) of the present sample was indicated of low methoxyl Aigeok polysaccharide by FT-IR. The calcium induced gelation of Aigeok has been studied. Both moduli reached the saturation value during the period of experiments. Rate constant increased with increasing calcium concentration, however above 4.08 mM calcium chloride caused a sudden drop in gel strength. The experimental result that the decrease in gel strength at high calcium concentration was seems to be phase separation or competitive inhibition between calcium ions. The storage and loss shear moduli decreased with increasing temperature. The rate constant of Aigeok system remarkably dropped above
정제된 Aigeok Polysaccharide의 분자량은
Keywords