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
相关论文
共 50 条
  • [31] X-RAY-DIFFRACTION STUDIES OF KAPPA-CARRAGEENAN TARA GUM MIXED GELS
    CAIRNS, P
    MILES, MJ
    MORRIS, VJ
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 1986, 8 (02) : 124 - 127
  • [32] Mechanical properties of kappa carrageenan-locust bean gum mixed gels with added sucrose
    Fiszman, S. M.
    Duran, L.
    FOOD HYDROCOLLOIDS, 1989, 3 (03) : 209 - 216
  • [33] Small molecule sorption and desorption in and out of iota-carrageenan gels
    Ataman, Evren
    Pekcan, Oender
    JOURNAL OF MACROMOLECULAR SCIENCE PART B-PHYSICS, 2007, 46 (04): : 705 - 715
  • [34] EFFECT OF OTHER HYDROCOLLOIDS ON THE TEXTURE OF KAPPA CARRAGEENAN GELS
    CHRISTENSEN, O
    TRUDSOE, J
    JOURNAL OF TEXTURE STUDIES, 1980, 11 (02) : 137 - 147
  • [35] Modelling of Swelling by the Fluorescence Technique in Kappa Carrageenan Gels
    Tari, Ozlem
    Pekcan, Onder
    INTERNATIONAL CONGRESS ON ADVANCES IN APPLIED PHYSICS AND MATERIALS SCIENCE, 2011, 1400 : 470 - 475
  • [36] Mechanical properties of mixed gels of carrageenan
    Landry, S.
    Rochas, C.
    FOOD HYDROCOLLOIDS, 1987, 1 (5-6) : 591 - 591
  • [37] Rheology of κ-carrageenan and β-lactoglobulin mixed gels
    Ould Eleya, M.M.
    Turgeon, S.L.
    2000, Elsevier (14)
  • [38] Rheology of κ-carrageenan and β-lactoglobulin mixed gels
    Eleya, MMO
    Turgeon, SL
    FOOD HYDROCOLLOIDS, 2000, 14 (01) : 29 - 40
  • [39] CATION SPECIFICITY OF THE ORDER-DISORDER TRANSITION IN IOTA CARRAGEENAN - EFFECTS OF KAPPA-CARRAGEENAN IMPURITIES
    PICULELL, L
    HAKANSSON, C
    NILSSON, S
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 1987, 9 (05) : 297 - 301
  • [40] Comparative studies of the mechanical properties of mixed gels formed by kappa carrageenan and tara gum or carob gum
    Cairns, P.
    Morris, V. J.
    Miles, M. J.
    Brownsey, G. J.
    FOOD HYDROCOLLOIDS, 1986, 1 (01) : 89 - 93
12345