Please use this identifier to cite or link to this item:
https://doi.org/10.3390/foods11010051
DC Field | Value | |
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dc.title | Xylitol and maltitol improve the rheological property of kappa-carrageenan | |
dc.contributor.author | Huang, M | |
dc.contributor.author | Mao, Y | |
dc.contributor.author | Mao, Y | |
dc.contributor.author | Yang, H. | |
dc.date.accessioned | 2022-01-24T01:40:22Z | |
dc.date.available | 2022-01-24T01:40:22Z | |
dc.date.issued | 2022-01-01 | |
dc.identifier.citation | Huang, M, Mao, Y, Mao, Y, Yang, H. (2022-01-01). Xylitol and maltitol improve the rheological property of kappa-carrageenan. Foods 11 (1) : 51-51. ScholarBank@NUS Repository. https://doi.org/10.3390/foods11010051 | |
dc.identifier.issn | 2304-8158 | |
dc.identifier.uri | https://scholarbank.nus.edu.sg/handle/10635/214176 | |
dc.description.abstract | To further extend the use of κ-carrageenan (κ-C) in real food systems (such as beverages), the understanding of gelation properties of κ-C with the presence of food ingredients is critical. The effects of xylitol and maltitol (up to 30 wt %) on the rheological and structural properties of κ-C were inspected by means of rheometer and Fourier transform infrared (FTIR). With the addition of xylitol, the gelation temperature increased from 44.1 to 57.3◦ C, while the gelation temperature increased from 44.1 to 61.4◦ C in maltitol systems. With the increasing concentration of both xylitol and maltitol, the values of fractal dimension df and complex modulus G* of κ-C increased, while the relaxation exponent n decreased from 0.87 to 0.39 of xylitol and 0.87 to 0.78 of maltitol, respectively. These indicated that the gel networks of aqueous κ-C were improved by the addition of xylitol and maltitol. The FTIR results showed that the interaction between κ-C and these polyols contributed to the increase of hydrogen bonds. The effects of maltitol on κ-C were stronger than those of xylitol because of more equatorial-OH bonds in maltitol. These findings contribute to a better understanding of the gelation processes of κ-C/polyols systems. | |
dc.publisher | MDPI AG | |
dc.source | Elements | |
dc.subject | Fourier transform infrared (FTIR) spectroscopy | |
dc.subject | carrageenan | |
dc.subject | polyol | |
dc.subject | polysaccharide | |
dc.subject | rheology | |
dc.subject | thermoreversibility | |
dc.type | Article | |
dc.date.updated | 2022-01-22T01:34:21Z | |
dc.contributor.department | FOOD SCIENCE & TECHNOLOGY | |
dc.description.doi | 10.3390/foods11010051 | |
dc.description.sourcetitle | Foods | |
dc.description.volume | 11 | |
dc.description.issue | 1 | |
dc.description.page | 51-51 | |
dc.published.state | Published | |
Appears in Collections: | Elements Staff Publications Students Publications |
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