Sol and Gel Properties of High-acyl Gellan Gum and Its Structure Analysis

doi:10.7506/spkx1002-6630-201013016

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (13): 65-68.doi: 10.7506/spkx1002-6630-201013016

• Basic Research • Previous Articles Next Articles

Sol and Gel Properties of High-acyl Gellan Gum and Its Structure Analysis

MENG Yue-cheng，LU Jing，JIANG Yi-fei，QIU Rong

College of Food and Biological Engineering, Zhejiang Gongshang University, Hangzhou　310035, China

Received:2009-11-12 Online:2010-07-01 Published:2010-12-29
Contact: MENG Yue-cheng E-mail:mengyuecheng@yahoo.com.cn

Abstract

Abstract:

The sol and gel properties of high-acyl (HA) gellan gum were investigated. Results indicated that the colloidal viscosity of HA sol increased with increasing gellan gum concentration from 0.05 to 0.1 g/100 mL and HA sol was featured with pseudoplastic behavior. The strength of gel formed at a concentration ranging from 0.2 to 0.5 g/100 mL was pronouncedly affected by polymer and Ca2+ concentrations. The strength of high acyl (HA)/low acyl (LA) mixed gellan gum decreased with increasing HA/LA ratio. Besides, the structure of HA gellan gum was analyzed through IR and NMR.

Key words: high-acyl (HA) gellan gum, rheology, gel, structure

CLC Number:

TS201.7

MENG Yue-cheng，LU Jing，JIANG Yi-fei，QIU Rong. Sol and Gel Properties of High-acyl Gellan Gum and Its Structure Analysis[J]. FOOD SCIENCE, 2010, 31(13): 65-68 https://doi.org/10.7506/spkx1002-6630-201013016

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Sol and Gel Properties of High-acyl Gellan Gum and Its Structure Analysis

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