Effects of Sol Temperature and Cooling Temperature on the Micro Morphology of κ-Carrageenan
Objective:To study the influence of sol temperature and cooling temperature on the micro morphology of κ-carrageenan,and to provide reference for the precise control of heated gel process.Method:Scanning electron microscope was used to characterize the morphology of κ-carrageenan gel prepared at different sol temperatures and cooling temperatures.Result:At the water bath temperature of 80℃,the structure of gel changed from disordered stacking to ordered three-dimensional network structure with the decrease of cooling temperature.When the temperature difference is too large,the microstructure of gel is easy to produce filaments.When gel is naturally cooled,the higher the sol temperature is,the more obvious the three-dimensional network structure of gel is.At 100℃water bath temperature,the cooling temperature of sol has little effect on the microstructure of gel.At water bath temperature of 90℃and below,the gel is greatly affected by freezing and will produce obvious collapse,which is not conducive to restoring the true gel morphology.Conclusion:The sol temperature and cooling temperature have obvious influence on the micro morphology of κ-carrageenan.
gelscanning electron microscopecarrageenansol temperaturecooling temperature
NETL
NSTL
万方数据
维普
