Influence of cyclodextrins on the gel properties of kappa-carrageenan.

Authors :: Yuan C
Sang L
Wang Y
Cui B
Source :: Food chemistry [Food Chem] 2018 Nov 15; Vol. 266, pp. 545-550. Date of Electronic Publication: 2018 Jun 15.
Publication Year :: 2018
Abstract: The influence of cyclodextrins (CDs) on the rheological and structural properties of κ-carrageenan (κ-CA) gel was investigated. Gelling temperature (T <subscript>g</subscript> ) of κ-CA was improved by CDs present in the system. Variation of the Herschel-Bulkley model parameters indicates that the addition of CDs increases plasticity of the κ-CA sol. Scanning electronic micrographs show that networks of κ-CA become flat and firm after CDs were added. κ-CA gel containing methyl-β-CD shows the most uniform and fine network structure. Moreover, a proposed model of CDs in κ-CA phase was provided. The influence of CDs on κ-CA gelation was mainly through (i) the exclusion of CDs from κ-CA in the sol state, (ii) the regular rearrangement of κ-CA random coils influenced by CDs in the sol state, (iii) the binding of CDs to the κ-CA surface by hydrogen bonds in the gel.<br /> (Copyright © 2018 Elsevier Ltd. All rights reserved.)