Thermal and rheological properties of agaropectin aqueous solutions
2009
Takahashi, R., Gunma Univ., Kiryu (Japan) | Hirashima, M. | Tanida, Y. | Nishinari, K.
A sample with a high concentration of agaropectin was refined by the dimethyl sulfoxide method. Gelation properties of the refined agaropectin and agar were then examined by differential scanning calorimetry and dynamic viscoelasticity measurements. Although the refined agaropectin alone could not form a gel, it did not impede the gelation of agar but rather promoted the network formation of agarose gels. These results suggested that agaropectin contributes to the formation of agar gels not only through the gathering or cohering of agarose, but also through helping in the formation of the three-dimensional network of agarose.
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