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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2007.12
- 수록면
- 954 - 957 (4page)
이용수
초록· 키워드
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Gelation mechanism of xanthan-carob mixture (X/C) was investigated based on thermorheological behavior. Three X/C ratios (1:3, 1:1, and 3:1) were studied. Small amplitude oscillatory shear tests were performed to measure linear viscoelastic behavior during gelation. Temperature sweep (-1℃/min) experiments were conducted. Using a non-isothermal kinetic model, activation energy (Ea) during gelation was calculated. At 1% total concentration, the Ea for xanthan fraction (φ<sub>x</sub>)=0.25, 0.5, and 0.75 were 178, 159, and 123 kJ/mol, respectively. However, a discontinuity was observed in the activation energy plots. Based on this, two gelation mechanisms were presumed-association of xanthan and carob molecules and aggregation of polymer strands. The association process is the primary mechanism to form 3-D networks in the initial stage of gelation and the aggregation of polymer strands played a major role in the later stage.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
References
참고문헌 (17)
참고문헌 신청
1. [학술지(정기간행물)] - / 1986 / Rheological characterization of biopolymermixed gels Gums and Stabilizers for the FoodIndustry 3 : 577 ~ 587
2. [학술지(정기간행물)] - / 1991 / The RoyalSociety of Chemistry : 310 ~ 321
3. [학술지(정기간행물)] - / 1992 / Introduction to Physical Polymer Science : 159 ~ 380
4. [학술지(정기간행물)] - / 1992 / Thickeningand Gelling Agents for Food : 284 ~ 311
5. [학술지(정기간행물)] - / 2004 / Characterization of thermorheological behavior of Alaska pollock and pacific whiting surimi 69 : E338 ~ E343
2. [학술지(정기간행물)] - / 1991 / The RoyalSociety of Chemistry : 310 ~ 321
3. [학술지(정기간행물)] - / 1992 / Introduction to Physical Polymer Science : 159 ~ 380
4. [학술지(정기간행물)] - / 1992 / Thickeningand Gelling Agents for Food : 284 ~ 311
5. [학술지(정기간행물)] - / 2004 / Characterization of thermorheological behavior of Alaska pollock and pacific whiting surimi 69 : E338 ~ E343
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UCI(KEPA) : I410-ECN-0101-2013-573-001010401