EFFECT OF DE-ESTERIFICATION ON THE RHEOLOGICAL PROPERTIES OF κ-CARRAGEENAN GELS |
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| Authors: | MINEO WATASE KATSUYOSHI NISHINARI |
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| Affiliation: | Chemical Research Laboratory Faculty of Liberal Arts Shizuoka University Ohya, Shizuoka 422, Japan;Laboratory of Food Rheology National Food Research Institute Ministry of Agriculture, Forestry and Fisheries Yatabe-machi, Tsukuba, Ibaraki 305, Japan |
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| Abstract: | The effect of de-esterification on the rheological properties of κ-carrageenan gels was studied by stress relaxation and dynamic mechanical measurements. By means of de-esterification, the elastic modulus of κ-carrageenan gels increased. This was attributed to the increase of alternation of D-galactose and 3,6-anhydro-D-galactose, and then the stabilization of the double helical structure in the κ-carrageenan gels. |
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