Effects of drying on the gel strength and cation mobility of furcellaran

Autor:	Ave Lukas, Margus Friedenthal, Enn Siimer, Kairit Eha, Anu Viitak
Rok vydání:	2000
Předmět:	Sodium Potassium Inorganic chemistry chemistry.chemical_element General Chemistry Calcium Atmospheric temperature range Decomposition Industrial and Manufacturing Engineering Matrix (chemical analysis) chemistry Halogen Thermal stability Food Science
Zdroj:	Innovative Food Science & Emerging Technologies. 1:275-279
ISSN:	1466-8564
DOI:	10.1016/s1466-8564(00)00027-8
Popis:	Thermal stability, by means of air drying a furcellaran powder, and its impact on gel strength and cation mobility were studied. Halogen heating in the temperature range 90–115°C for 15 min resulted in loss on drying ( L D , %). These results can be described by polynom L D =−9.583+2.989τ−0.249τ 2 +0.00729τ 3 +0.1034 t ( R 2 =0.9976), indicating a gradual decomposition of carbohydrates. Air-drying induced a decrease in gel strength and the partial removal of potassium, calcium and sodium ions from the matrix. Air drying above 115°C yielded a remarkable destruction of polysaccharides with a total collapse in gelling power.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5e8ec2914f6a35df535559b3935df0e3 https://doi.org/10.1016/s1466-8564(00)00027-8 Zobrazit plný text záznamu Full Text from ScienceDirect