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Molecular Association and Gelling Characteristics of Curdlan


Affiliations
1 Department of Chemical Engineering, University of Petroleum and Energy Studies, Bidholi via-Prem Nagar, Dehradun 248 007, India
2 Department of Biotechnology, BJM School of Biosciences, Indian Institute of Technology Madras, Chennai 600 036, India
3 Department of Chemical Engineering,Indian Institute of Technology Madras, Chennai 600 036, India
 

Curdlan, a polysaccharide known to be used in the food packaging industry that gelsout when exposed to higher temperatures, leading to different kinds of gel struc-tures. The triple-helical structural formations of the curdlan gels are studied in the present work with vary-ing concentrations and heating rate. The gel strength and associativeness of the molecules are analysed using rheology as a tool. The gelation behaviour of various curdlan gels that were derived from different species could be distinguished using the modified Hill equation parameters.

Keywords

Curdlan, Gelling Characteristics, Molecular Association, Nitrogen-Limiting Conditions, Rheology.
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  • Molecular Association and Gelling Characteristics of Curdlan

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Authors

Jagadeeshwar Kodavaty
Department of Chemical Engineering, University of Petroleum and Energy Studies, Bidholi via-Prem Nagar, Dehradun 248 007, India
Gayathri Venkat
Department of Biotechnology, BJM School of Biosciences, Indian Institute of Technology Madras, Chennai 600 036, India
Abhijit P. Deshpande
Department of Chemical Engineering,Indian Institute of Technology Madras, Chennai 600 036, India
Satyanarayana N. Gummadi
Department of Biotechnology, BJM School of Biosciences, Indian Institute of Technology Madras, Chennai 600 036, India

Abstract


Curdlan, a polysaccharide known to be used in the food packaging industry that gelsout when exposed to higher temperatures, leading to different kinds of gel struc-tures. The triple-helical structural formations of the curdlan gels are studied in the present work with vary-ing concentrations and heating rate. The gel strength and associativeness of the molecules are analysed using rheology as a tool. The gelation behaviour of various curdlan gels that were derived from different species could be distinguished using the modified Hill equation parameters.

Keywords


Curdlan, Gelling Characteristics, Molecular Association, Nitrogen-Limiting Conditions, Rheology.

References





DOI: https://doi.org/10.18520/cs%2Fv118%2Fi9%2F1436-1442