The effect of potassium salt on the structural characteristics of gellan gum gel

被引：21
|
作者：
Yuguchi, Y
Urakawa, H
Kajiwara, K
机构：
[1] Natl Inst Adv Ind Sci & Technol, AIST, Takamatsu, Kagawa 7610395, Japan
[2] Kyoto Inst Technol, Fac Engn & Design, Sakyo Ku, Matsugasaki 6068585, Japan
来源：
FOOD HYDROCOLLOIDS | 2002年 / 16卷 / 03期
关键词：
gellan gum; small angle X-ray scattering; gelation; cross-linking domain;
D O I：
10.1016/S0268-005X(01)00082-0
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Gellan gum in aqueous solution undergoes gelation by adding the metal salts. The cross-linking domain structure in various concentrations of potassium salt was observed by small angle X-ray scattering. The results were analyzed by means of molecular models of associated double helices. It found that the gelation yielded the mono-layer flat particles constructed by side-by-side aggregation of double helices at lower salt concentration and then they grew up to the multi-layer aggregates by a further addition of salt. (C) 2002 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：191 / 195
页数：5
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