Journal
JOURNAL OF FOOD SCIENCE
Volume 65, Issue 8, Pages 1332-1337Publisher
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2000.tb10607.x
Keywords
kappa-carrageenan; salt effect; sol-gel transition; rheological property; hysteresis
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The phase transition temperatures, rheological properties and gel-network characteristics for gelation of kappa -carrageenan-salt (NaCl, KCl and CaCl2) solutions and their aged gels were investigated. The effectiveness of increasing gelling and gel-melting temperatures at the salt concentrations examined followed the sequence of K+ > Ca2+ > Na+. This sequence was also true for the gel strength and the melting enthalpy (DH) of the most crosslinked junction zones of aged gels at low salt concentrations. Nonetheless, a different order (Ca++ > K+ and Na+) was found for increasing storage modulus and gelation rate during early-stage gelation, thermal hysteresis and the DH of aged gels in some salt-carrageenan systems.
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