ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Breaking-force-deformation curves and total energy data were obtained for kappa-carrageenan gels prepared with increasing concentrations of CH3COOK, KBr, KCl, K3C6H5O7, KNO3, K2C2O4, and K2SO4. Increasing the concentrations of each potassium salt, used in combination with kappa-carrageenan, produced gels which gave significantly higher breaking-force and total energy values and lower deformation readings. Moreover, significant differences for all three measures of gel strength occurred among kappa-carrageenan gels prepared with each normality of the various potassium salts; therefore the anion as well as the cation used as a gelling agent affected the characteristics of the kappa-carrageenan gels. In general the effectiveness of the potassium salts in producing gels from kappa-carrageenan, in decreasing order, were: chloride, acetate, sulfate, nitrate, bromide, citrate, and oxalate.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1965.tb01843.x
