PubAg

Main content area

Effects of sodium carboxymethyl cellulose on rheological properties and gelation behaviors of sodium alginate induced by calcium ions

Author:
Zheng, Jiong, Zeng, Ruiqi, Zhang, Fusheng, Kan, Jianquan
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 131-138
ISSN:
0023-6438
Subject:
calcium, carboxymethylcellulose, fractal dimensions, gelation, gels, ions, sodium alginate, viscosity
Abstract:
Different concentrations of sodium carboxymethyl cellulose (CMC) were added into 1.0 g/100 g sodium alginate to investigate the rheological properties and gelation behaviors of the composite gel. Gluconic acid-δ-lactone (GDL) was used to release Ca2+ ions to induce uniform gel formation by sodium alginate. The effects of CMC on critical gelation behavior during sodium alginate gelation were discussed. The sodium alginate/CMC composite gel is still a shear thinning fluid, and its viscosity is positively related to CMC content. When CMC content is higher than 0.4 g/100 g, the composite viscosity (η*) differs from the apparent viscosity (η), and η* remains at higher level than η. When CMC content is lower than 0.2 g/100 g, the gelation of sodium alginate accelerates, and the gelation strength increases. However, when CMC content is higher than 0.4 g/100 g, the gelation accelerates, but the gelation strength decreases with increasing CMC. The gel point of sodium alginate (ƒgel) is delayed with increasing CMC. The critical exponent differs greatly when CMC content is higher than 0.2 g/100 g, and the system loses self-similarity at the gel point. The fractal dimension of the composite gel increases initially and then decreases with increasing CMC. The system develops the densest structure at 0.4 g/100 g CMC content.
Agid:
6281112