| 초록 |
The sol–gel transition temperatures of 0.1–2.0% high & low acyl gellan (HAG, LAG) and curdlan composite solutions with added KCl and CaCl2 were determined through rheological measurements using devices like DSC & Rheo meter etc. As a result, the gelation temperature of the gel increased as the level of salt is growing. when added Cacl2 to gel, it also appears to be lower the gelation temperature than added KCl. This is considered due to the chemical properties that divalent cations has a higher affinity than monovalent cations. In case of the gel made of HAG, it became soft, ductile and non-brittle gel compared with LAG gel. |
