The effect of thermal history on the elasticity of K-type gellan gels

Yoko Nitta; Miki Yoshimura; Katsuyoshi Nishinari

doi:10.1016/j.carbpol.2014.06.084

The effect of thermal history on the elasticity of K-type gellan gels

Carbohydr Polym. 2014 Nov 26:113:189-93. doi: 10.1016/j.carbpol.2014.06.084. Epub 2014 Jul 10.

Authors

Yoko Nitta¹, Miki Yoshimura², Katsuyoshi Nishinari³

Affiliations

¹ Graduate School of Health and Welfare Science, Okayama Prefectural University, 111 Kuboki, Soja-shi, Okayama 719-1197, Japan. Electronic address: nitta@fhw.oka-pu.ac.jp.
² Glyn O.Phillips Hydrocolloids Research Centre, School of Human Science and Environment, University of Hyogo, 1-1-12 Shinzaike Honmachi, Himeji, Hyogo 670-0092, Japan. Electronic address: miki@shse.u-hyogo.ac.jp.
³ School of Food and Pharmaceutical Engineering, Faculty of Light Industry, Hubei University of Technology, Wuchang, Wuhan 430068, PR China. Electronic address: 2872441139@qq.com.

PMID: 25256474
DOI: 10.1016/j.carbpol.2014.06.084

Abstract

Elasticity of potassium type gellan gels prepared at different thermal histories was examined using dynamic viscoelastic measurements. The storage Young's modulus E' decreased with increasing cooling rate during gelation. Once gel formation occurred, thermal history at lower temperature did not influence the elastic modulus and thermal stability of the gellan gels. On the other hand, thermal history around gelation temperature influenced strongly the elastic modulus and thermal stability of resulting gels. When the gellan solution was kept for a certain time before cooling at a temperature near the gelation temperature, it was found that gels with higher elastic modulus and thermal stability were formed.

Keywords: Gelation; Gellan; Storage Young's modulus; Thermal history.