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The effect of potassium salt on the structural characteristics of gellan gum gel

Author:
Yuguchi, Y., Urakawa, H., Kajiwara, K.
Source:
Food hydrocolloids 2002 v.16 no.3 pp. 191-195
ISSN:
0268-005X
Subject:
X-radiation, crosslinking, gelation, gellan gum, gels, molecular models, potassium, salt concentration, salts
Abstract:
Gellan gum in aqueous solution undergoes gelation by adding the metal salts. The cross-linking domain structure in various concentrations of potassium salt was observed by small angle X-ray scattering. The results were analyzed by means of molecular models of associated double helices. It found that the gelation yielded the mono-layer flat particles constructed by side-by-side aggregation of double helices at lower salt concentration and then they grew up to the multi-layer aggregates by a further addition of salt.
Agid:
385017