Rheological and Thermal Properties of Gellan Gum Gels

Abstract

Complex Young’s modulus (E‘), compressive break-force (Ph) and curves of differencial scanning calorimetry (DSC) of gel Ian gum solution, with and without salt, were observed gellan gum gels as a function of salt and polymer concentration, Cs and Cg. E’ and Ph increased up to a certain Cs and then decreased with increasing Cs. The gelling and melting temperatures shifted to higher temperatures with increasing Cs and Cg. The sol-gel transition of samples was examined numerically by using zipper model approach. The introduction of cations increases the number of junction zones or zipper N and decreases the rotational freedom G of parallel links.