A study on the gelation behavior of solutions of native gellan, deacylated gellan, and their mixture by water H-1 T-2 measurements

作者：Hu, Bingjie; Lu, Yang; Zhao, Qiuhua; Matsukawa, Shingo^*

来源：Food Hydrocolloids, 2017, 72: 47-51.

DOI：10.1016/j.foodhyd.2017.05.011

• Gellan gum
• Gelation mechanism
• Molecular mobility
• Mixture
• Network structure
• Water H-1 T-2

The temperature dependence of water H-1 T-2 for native gellan (NG), deacylated gellan (DG), and a mixed solution of NG and DG in the presence of various concentration of Ca2 were measured by NMR. The results showed that DG formed a network of aggregates more drastically and at lower temperature than NG. The water H-1 T-2 of the mixture showed a two-step decrease during cooling but not during reheating, indicating that DG and NG separately formed aggregates during cooling and that both DG and NG disaggregated at similar temperatures during reheating. In spite of the two-step gelation process in the mixed solutions, the water signals decayed mono-exponentially at each temperature during cooling. This suggests that the network structure formed either an interpenetrating structure or a phase separated structure with the scale less than the diffusion distance of water within the H-1 T-2 relaxation time where the water relaxation behaviors affected by DG and NG chains were averaged to show the mono-exponential decay.

• 出版日期2017-11
• 单位华东师范大学