Effects of Potassium Chloride and Sodium Chloride on the Thermal Properties of Gellan Gum Gels.
The exothermic and endothermic peaks in cooling and heating curves of differential scanning calorimetry (DSC) for gellan gum gels without and with potassium chloride and sodium chloride were analyzed. The gelling and melting temperatures shifted to higher temperatures with increasing gellan and salt concentration in the concentration range of gellan from 0.3 to 2.0% (w/w). The exothermic and endothermic enthalpy increased with increasing gellan and salt concentrations. Cooling DSC curves showed one exothermic peak for samples with salts and at low gellan concentration. Heating DSC curves showed many peaks for all samples except 0.3% (w/w) gellan gum gels. The sol-gel transition of samples was examined numerically by using a zipper model approach. The introduction of cations increases the number of junction zones or zippers and decreases the rotational freedom of parallel links. This makes the structure of junction zones more heat resistant, and increases the elastic modulus of the gel.
a Department of Home Economics , Showa Women's University, Taishido, Setagaya-ku , Tokyo 154 , Japan.
H
H
Moritaka
a Department of Home Economics , Showa Women's University, Taishido, Setagaya-ku , Tokyo 154 , Japan.|b National Food Research Institute, Tsukuba , Ibaraki 305 , Japan.
K
K
Nishinari
a Department of Home Economics , Showa Women's University, Taishido, Setagaya-ku , Tokyo 154 , Japan.|c Department of Home Economics , Nihon Women's University, Mejirodai, Bunkyou-ku , Tokyo 112 , Japan.
N
N
Nakahama
a Department of Home Economics , Showa Women's University, Taishido, Setagaya-ku , Tokyo 154 , Japan.
H
H
Fukuba