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Abstract The gelation of iota carrageenan (IC) with different ethanol concentrations (0–40 mL/100 mL) was investigated in terms of rheology, chemical structure, and microstructure. Ethanol facilitated IC gel formation with predictable… Click to show full abstract
Abstract The gelation of iota carrageenan (IC) with different ethanol concentrations (0–40 mL/100 mL) was investigated in terms of rheology, chemical structure, and microstructure. Ethanol facilitated IC gel formation with predictable increasing gelling temperature (52.6–62.6 °C) and critical gelling points (50.8–61.3 °C). The ethanol –OH moiety was responsible for Kirkwood-Buff theory through exclusion effects and direct binding with IC. Fourier transform infrared (FTIR) confirmed the binding with the chemical shifts on both sulphated groups (G4S from 850 to 854 cm−1 and DA2S from 805 to 808 cm−1). The gel strength decreased at 10 mL/100 mL), which improved the design of IC-ethanol systems.
Journal Title: Lwt - Food Science and Technology
Year Published: 2020
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