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《Science and Technology of Food Industry》 2009-04
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Study on the rheological behavior of mixed gels of gellan

MENG Yue-cheng,HONG Lun-bo(College of Food Science & Biotechnology,Zhejiang Gongshang University,Hangzhou 310035,China)  
Gelling temperature,gelling rate,G' and G〞of gellan-carageenan-konjac were determined by using dynamic rheological analysis.As a result,the concentrations of gellan and calcium lactate were the major factors which affected gelling temperature and gelling rate.The ratio of carageenan to konjac affects the first stage of gelling rate which reached the highest when the ratio was 3:1.The second stage of gelling rate linear increased with increasing carageenan concentration.This study indicated exponential relationship between gelling temperature and gellan or calcium lactate concentration shown below:1/Tgel=0.00023exp(-Xgellan/0.02657)+0.00324(R2=0.992);1/Tgel=0.00036exp(-Xr/0.00486)+0.00324(R2=0.990).
【CateGory Index】: TS201.7
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