Current Science

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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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