Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 56, Issue 18, Pages 8609-8618Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf8007713
Keywords
gellan gum; supermolecular structures; atomic force microscopy; rheology; cations
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Aqueous solutions of gellan gum with comparable molecular masses but with different acyl contents were investigated by atomic force microscopy and rheological measurements in the presence or absence of various cations. For a high-acyl sample, no continuous network structures were identified microscopically, except in the presence of Ca2+, where structural inhomogeneity was the highest in terms of the height distribution of molecular assemblies. Rheological thermal hysteresis between sol-gel transitions was detected in the presence of K' and Ca2+, particularly Ca2+. The storage modulus at 20 degrees C was larger in the order Na+ < Ca2+ < K+. For a low-acyl sample, continuous network structures were identified in the presence of each cation, involving greater thermal hysteresis than the corresponding data for the high-acyl sample. Structural homogeneity was the highest in the presence of K+. Thermal hysteresis and elasticity of the system were discussed in terms of continuousness and homogeneity of network structures.
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