Abstract
Turbidity measurement is one of the useful methods to observe the phase separation. Cloud time (Ct) at which the turbidity begins to develop was measured at various aging temperatures. The relationship between the value of Ct-o 5 and the aging temperature seems to be linear at various amylose concentrations. Critical cloud temperature (Tc*) above which the aggregation does not occur was determined by extrapolation of the Ct-0.5 to zero. The heat (∆H°) absorbed on forming one mole of junction zones was calculated by Eldridge-Ferry plot (1/Tc* vs Log C). If the functionality constant f in the Eldridge-Ferry’s equation is assumed to be 4, then ∆H° can be obtained by the curve fitting. Effects of DMSO on ∆H° were examined. It was found that ∆H° became minimum at 10% (v/v) DMSO content.
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© 1994 Springer Science+Business Media New York
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Takeyama, H., Kobayashi, M., Yajima, H., Endo, R., Kohyama, K., Nishinari, K. (1994). Effect of DMSO on the Gelation of Amylose. In: Nishinari, K., Doi, E. (eds) Food Hydrocolloids. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2486-1_27
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DOI: https://doi.org/10.1007/978-1-4615-2486-1_27
Publisher Name: Springer, Boston, MA
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