抄録
The physical properties of 4% gelatin sol and gel mixed with carrageenan in such ratio as 4:0, 3:1, 2:2, 1:3, and 0:4 were studied. The results were obtained as follows;
1) The viscosity of pure gelatin sol increased with temperature decrease to be rapidly gelatinized in a certain temperature. On the contrary, the viscosity of gelatin sol started to increase at higher temperature by addition of carrageenan and the rate of increase became slow.
2) Around gelling temperature, though the behavior of pure gelatin sol changed thixotropy to antithixotropy with time, the carrageenan mixtures markedly showed only thixotropic behavior.
3) The higher carrageenan content was, the lower the hardness, cohesiveness, and adhesiveness of the carrageenan mixed gels were.
4)The gel of carrageenan mixtures maintained at 30°C to 80°C was more difficult to melt down than the pure gelatin gel.
5) The hardness of pure gelatin gel gradually increased with cooling time, while that of carrageenan mixed gel, was no longer increased after 2 hr-cooling.
