Curdlan: Properties and Application to Foods
Authors:
- Yukihiro NakaoYNYukihiro Nakao
- Akira KonnoAKAkira Konno
- Tetsuya TaguchiTTTetsuya Taguchi
- Toshio TawadaTTToshio Tawada
- Hiroshi KasaiHKHiroshi Kasai
- Jun TodaJTJun Toda
- Mamoru TerasakiMTMamoru Terasaki
- 1 May 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (3) , 769-772
Abstract
Gel formation of curdlan at 100–130°C and behaviors of curdlan gels under frozen state were investigated by measuring gel strength and syneresis. Even when aqueous suspensions of curdlan were heated to 100°C or higher, they formed a gel, and gel strength increased with temperature. Curdlan gel was also stable against freezing and thawing. The syneresis of a 4% curdlan gel after freezing and thawing was reduced from 20.6% to about 2.1% by addition of 5% waxy corn starch and to 8.9% by addition of 20% sucrose. Suggested by these findings, new applications to foods have been developed, especially those subject to retorting and/or freezing.Keywords
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