Influence of cyclodextrins on the gel properties of kappa-carrageenan

Chao Yuan; Luyuan Sang; Yanli Wang; Bo Cui

doi:10.1016/j.foodchem.2018.06.060

Influence of cyclodextrins on the gel properties of kappa-carrageenan

Food Chem. 2018 Nov 15:266:545-550. doi: 10.1016/j.foodchem.2018.06.060. Epub 2018 Jun 15.

Authors

Chao Yuan¹, Luyuan Sang², Yanli Wang³, Bo Cui⁴

Affiliations

¹ State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shangdong Academy of Sciences, Jinan 250353, China. Electronic address: wheat1997@yahoo.com.
² School of Food Science and Engineering, Qilu University of Technology, Shangdong Academy of Sciences, Jinan 250353, China.
³ State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shangdong Academy of Sciences, Jinan 250353, China.
⁴ State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shangdong Academy of Sciences, Jinan 250353, China. Electronic address: cuibopaper@163.com.

PMID: 30381223
DOI: 10.1016/j.foodchem.2018.06.060

Abstract

The influence of cyclodextrins (CDs) on the rheological and structural properties of κ-carrageenan (κ-CA) gel was investigated. Gelling temperature (T_g) of κ-CA was improved by CDs present in the system. Variation of the Herschel-Bulkley model parameters indicates that the addition of CDs increases plasticity of the κ-CA sol. Scanning electronic micrographs show that networks of κ-CA become flat and firm after CDs were added. κ-CA gel containing methyl-β-CD shows the most uniform and fine network structure. Moreover, a proposed model of CDs in κ-CA phase was provided. The influence of CDs on κ-CA gelation was mainly through (i) the exclusion of CDs from κ-CA in the sol state, (ii) the regular rearrangement of κ-CA random coils influenced by CDs in the sol state, (iii) the binding of CDs to the κ-CA surface by hydrogen bonds in the gel.

Keywords: Cyclodextrins; Gelation; Model; Rheology; Scanning electronic microscope; κ-Carrageenan.

MeSH terms

Carrageenan / chemistry*
Cyclodextrins / chemistry*
Gels / chemistry*
Hydrogen Bonding
Microscopy, Electron, Scanning
Rheology
Temperature

Substances

Cyclodextrins
Gels
Carrageenan