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• W2969331418 endingPage "105317" @default.
• W2969331418 startingPage "105317" @default.
• W2969331418 abstract "Sucrose addition contributes to the rheology of carrageenan, which improves the quality of food that includes carrageenan as an additive. In the present study, the rheological behaviours of sucrose-supplemented iota carrageenan at different concentrations (0–20%, w/v) were determined. Easier gelation with a higher gelling temperature (51.4–57.4 °C) could be achieved by sucrose addition, and the trend could be predicted using mathematical models. Application of the Kirkwood-Buff theory demonstrated that exclusion effects of water and direct binding between sucrose and iota carrageenan are the possible mechanisms for the stabilisation, which act by providing significantly greater |ΔGu2| than |ΔGu1| from all samples using Clausius-Clapeyron equation (|ΔGu1| and |ΔGu2| are calculated KB parameters representing the contribution of the rearrangement of water and cosolvent around the solute to the thermodynamics of sol-gel transition). Fourier transform infrared spectroscopy further confirmed the bindings by detecting band shifts (from 845 to 835 cm−1). The gel was the strongest (251.71 Pa) at 5% (w/v) sucrose; however, too much sucrose decreased the gel strength. The Winter-Chambon equation provided the fractal dimension df (2.22) and critical gel strength Sg (12.52 Pa•sn) at 5% (w/v) sucrose concentration, indicating the highest density and critical strength. The zeta potential (−0.92 mV) and confocal laser scanning microscopy images also showed the most abundant aggregates at 5% sucrose. Excess sucrose may form sucrose-sucrose hydrogen bonds that loosen the iota carrageenan network. A schematic representation was provided to show how sucrose could affect the structure and gelation of iota carrageenan (differs from kappa carrageenan) and the potential bonds related to the effect." @default.
• W2969331418 created "2019-08-29" @default.
• W2969331418 creator A5004788863 @default.
• W2969331418 creator A5015411122 @default.
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• W2969331418 date "2020-02-01" @default.
• W2969331418 modified "2023-10-16" @default.
• W2969331418 title "Effects of sucrose addition on the rheology and structure of iota-carrageenan" @default.
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• W2969331418 doi "https://doi.org/10.1016/j.foodhyd.2019.105317" @default.
• W2969331418 hasPublicationYear "2020" @default.
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