Elsevier

Food Hydrocolloids

Volume 1, Issue 1, September 1986, Pages 25-36
Food Hydrocolloids

Rheological and thermal properties of agarose and kappa-carrageenan gels containing urea, guanidine hydrochloride or formamide

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Abstract

Measurements of dynamic Young's modulus E′ and differential scanning calorimetric studies of agarose and kappa-carrageenan gels were carried out in the presence of urea, guanidine hydrochloride or formamide at various concentrations. The dependence of the values of E′ and the endothermic peak temperatures on the concentration of these organic solvents suggests that the mechanism by which urea weakens gel is the same for agarose and kappa-carrageenan gels, but the influence of guanidine hydrochloride on gel properties is different for agarose and kappa-carrageenan. Formamide was more effective at weakening the gels than the other two organic solvents.

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