Effects of Potassium Gum Gels Chloride and SodiumChlorideon the Thermal Properties of Gellan
نویسندگان
چکیده
(DSC) for gellan gum gels without and with potassium chloride and sodium chloride were analyzed. The gelling and melting temperatures shifted to higher temperatures with increasing gellan and salt concentration in the concentration range of gellan from O.3 to 2.0% (wlw). The exothermic and endothermic enthalpy increased with increasing ge]lan and salt concentrations. Cooling DSC curves showed one exothermic peak for samples with salts and at low gellan concentration. HeatiRg DSC curyes showed many peaks for all samples except O.39,6 (w/w) gellan gum gels. The sol-gel transition f samples was examined numerically by using a zipper model approach. The introduction of catioms increases the number of junction zones or
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