文献类型：期刊文献

英文题名：A study on phase separation behavior in kappa/iota carrageenan mixtures by micro DSC, rheological measurements and simulating water and cations migration between phases

作者：Du, Lei[1];Brenner, Tom[1];Xie, Jingli[2];Matsukawa, Shingo[1]

机构：[1]Tokyo Univ Marine Sci & Technol, Grad Sch Food Sci & Technol, Minato, Tokyo 1088477, Japan;[2]E China Univ Sci & Technol, Dept Food Sci & Technol, Shanghai 200237, Peoples R China

年份：2016

卷号：55

起止页码：81

外文期刊名：FOOD HYDROCOLLOIDS

收录：;EI(收录号：20233314549772);WOS:【SCI-EXPANDED(收录号:WOS:000366930200010)】；

基金：The authors are thankful for the financial supports of a Grant-in-Aid for Scientific Research from the Ministry of Education, Culture, Sports, Science and Technology, Japan (No. 26282017), and the Japan Society for the Promotion of Science (No. 25-03385).

语种：英文

外文关键词：Mixed carrageenan; Phase separation; Rheological property; Thermal property; Tow step gelation; Molecular migration

摘要：Rheological and thermal properties of mixed kappa carrageenan (KC) and iota-carrageenan (IC) were investigated. KC/IC mixtures showed two-step gelation behavior, with each step coinciding with that observed in one of the two carrageenans. The migration of water and ions between KC and IC solutions separated by a dialysis membrane was also studied. Water migrated from the IC phase to the KC phase following long curing far below the transition temperature of IC and close to the transition temperature of KC. Far below the transition temperature of KC, a much stronger (but slow) depletion of water molecules occurred in the KC phase, concomitant with an increase in the concentration of K+. The results suggest that if phase-separation occurs in mixtures, local polymer and ion concentrations remain similar until the very late stages of gelation. This explains the similar transition temperatures characterizing initial stages of gelation in individual and mixed carrageenan solutions. (C) 2015 Elsevier Ltd. All rights reserved.