Gel-sol transition of methylcellulose

被引：89

作者：

Nishinari, K

Hofmann, KE

Kohyama, K

Nishinari, N

机构：

[1] NATL FOOD RES INST,TSUKUBA,IBARAKI 305,JAPAN

[2] SHOWA WOMENS UNIV,DEPT HOME ECON,SETAGAYA KU,TOKYO 154,JAPAN

[3] OTSUMA WOMENS UNIV,DEPT GEN EDUC,CHIYODA KU,TOKYO 102,JAPAN

来源：

MACROMOLECULAR CHEMISTRY AND PHYSICS | 1997年 / 198卷 / 04期

关键词：

D O I：

10.1002/macp.1997.021980423

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

The gelation mechanism of aqueous solutions of methylcellulose (MC) with different molecular weights was studied by small deformation oscillation rheological measurments and differential scanning calorimetry (DSC). The gelation is promoted by the increase in molecular weight of MC: the elastic modulus becomes larger, the gelation occurs at lower temperatures and the DSC peaks accompanying the gel-sol transition become sharper. Cooling DSC curves split into two peaks, indicating that the gel-to-sol transition occurred via two steps.

引用

页码：1217 / 1226

页数：10

共 14 条

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[Anonymous], FOOD HYDROCOLLOIDS S

[2]

Blanshard J.M.V., 1979, POLYSACCHARIDES FOOD

[3]

BUSNEL JP, 1988, GUMS STABILISERS FOO, V4, P105

[4] GELATION OF AQUEOUS GELATIN SOLUTIONS .1. STRUCTURAL INVESTIGATION [J].