Mixed iota-kappa carrageenan gels

被引：44
|
作者：
Ridout, MJ
Garza, S
Brownsey, GJ
Morris, VJ
机构：
[1] INST FOOD RES, NORWICH LAB, NORWICH NR4 7UA, NORFOLK, ENGLAND
[2] ESCOLA TECN SUPER ENGN AGR, DEPT TECNOL ALIMENTS, E-25198 LLEIDA, SPAIN
来源：
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 1996年 / 18卷 / 1-2期
关键词：
gels; gelatio; iota carrageenan; kappa carrageenan; mixed gels;
D O I：
10.1016/0141-8130(95)01037-8
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Studies have been made of the gelation of mixtures of iota and kappa carrageenan. Differential scanning calorimetry (DSC) studies suggest that the iota and kappa components gel independently of each other. The DSC data conflict with evidence presented for the currently accepted Domain model for carrageenan gelation (Morris, E.R., Rees, D.A. and Robinson, G.J. J. Mel. Biol. 1980; 138: 349). In particular, the present data suggest that iota carrageenan gels show thermoreversible setting and melting behaviour associated with the coil-helix transition. Analysis of rheological data favours an interpenetrating network (IPN) model for gelation of the mixtures.
引用
收藏
页码：5 / 8
页数：4
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