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The effect of added different ions (K+,Ca2+ and Na+)on the water holding capacity of κ-carrageenan were investigated using the water holding capacity test,scanning electron microscopy and differential scanning calorimeter.The microstructures of gels by SEM showed that the pores of gel with Ca2+ were smaller than κ-carrageenan of added K+ and Na+.The DSC showed that the gel-sol transition temperature shifted to higher temperatures by the addition of Ca2+ than other ions.The higher gel-sol transition temperature indicated that gel needed more entropy to destroy the orderd network; it also indicated that the molecules of κ-carrageenan were tight with each other.