Rheological and Gelling Properties of a Novel Biopolymer Ss

Abstract:

The rheological and gelling properties of a novel biopolymer Ss have been investigated. Like Xanthan Gum, this polymer was distinguished by its high viscosity, pseudoplasticity and salt-tolerance. 0.6%(W/V) Ss concentration transformed to gel by heating (≥75℃) and then cooling to room temperature. Adding metal ions changed the critical concentration of gelling as well as the textural characters of the gel forming. The effects of different polymer and calcium ion concentrations on the textural properties were examined using instrumental Texture Profile Analysis (TPA). Adding calcium ions enhanced sol-gel transition. Hardness, springiness and cohesiveness increased with increasing polymer and calcium ion concentration, but decreased when surpassed a critical calcium ion concentration.