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Food Hydrocolloids pp 125–129Cite as

Rheology and DSC of Curdlan — DMSO — Water Systems

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Abstract

Effects of dimethyl sulfoxide (DMSO) on the gelation of curdlan were studied by dynamic viscoelastic measurements and differential scanning calorimetry (DSC). Elastic modulus E‘ of curdlan gels prepared by heating curdlan-DMSO-water suspension as a function of measuring temperature decreased with increasing temperature whilst E’ as a function of DMSO content showed a maximum at around 0.277 mole fraction DMSO at the temperature range from 15 to 850C An endothermic peak in heating DSC curve around 50~600Cfor curdlan-DMSO-water suspension was attributed to the gel formation, and the peak shifted to higher temperatures with increasing DMSO content. It was suggested that curdlan gels are formed mainly by hydrophobic interaction but the contribution of hydrogen bonds is not negligible.

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References

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Author notes

  1. K. Nishinari

    Present address: Department of Food and Nutrition, Faculty of Science of Living, Osaka City University, Sumiyoshi, Osaka, 588, Japan

Authors and Affiliations

  1. Chemical Research Laboratory, Faculty of Liberal Arts, Shizuoka University, Ohya, Shizuoka, 422, Japan

    M. Watase

  2. National Food Research Institute, Tsukuba, 305, Japan

    K. Nishinari

Authors
  1. M. Watase
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  2. K. Nishinari
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Editor information

Editors and Affiliations

  1. Osaka City University, Osaka, Japan

    Katsuyoshi Nishinari

  2. Kyoto University, Kyoto, Japan

    Etsushiro Doi

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© 1994 Springer Science+Business Media New York

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Watase, M., Nishinari, K. (1994). Rheology and DSC of Curdlan — DMSO — Water Systems. In: Nishinari, K., Doi, E. (eds) Food Hydrocolloids. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2486-1_15

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  • DOI: https://doi.org/10.1007/978-1-4615-2486-1_15

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6059-9

  • Online ISBN: 978-1-4615-2486-1

  • eBook Packages: Springer Book Archive

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