کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10141202 | 1646062 | 2018 | 28 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of cations on texture, compressive elastic modulus, sol-gel transition and freeze-thaw properties of kappa-carrageenan gel
ترجمه فارسی عنوان
تأثیر کاتیونها بر بافت، مدول الاستیک فشرده، انتقال سل-ژل و خواص باز شدن و باز شدن ژل کاپا-کاراژین
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
چکیده انگلیسی
The influences of 4 mono- and di-valent cations (K+, Na+, Mg2+ and Ca2+) on the mechanical, sol-gel transition and freeze-thaw properties of κ-carrageenan gel were investigated. Texture profile analysis results demonstrated that the texture behavior of gelatinized κ-carrageenan was obviously influenced by the cation types and concentrations and the influence of K+ was the greatest. The gelling temperature (Tg) of κ-carrageenan gel showed a positive correlation with cation concentrations and the influence of K+ was still the largest. However, the viscosities of κ-carrageenan gels evoked by divalent cations were higher than monovalent cations. Furthermore, cations reduced freeze-thaw stability of κ-carrageenan gels and followed the same influence tendency as viscosities. It was proposed that divalent cations form direct crosslinking between κ-carrageenan helices while monovalent cations only bind single sulphate groups on κ-carrageenan molecules. There were more junction zones in divalent cations invoked gels. Furthermore, K+ and Ca2+ cations showed apparent synergistic effect in the research.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 202, 15 December 2018, Pages 530-535
Journal: Carbohydrate Polymers - Volume 202, 15 December 2018, Pages 530-535
نویسندگان
Yanli Wang, Chao Yuan, Bo Cui, Yawei Liu,