1997 Volume 48 Issue 10 Pages 885-892
The thermal and rheological properties of κ-carrageenan (C : 0.9-2.7% (w/v)) and gelatin (G : 4.0-12.0% (w/v)) gels mixed in various ratios were investigated. The mixed gels were prepared in the ratios of C-G (1 : 0), C-G (3 : 1), C-G (1 : 1), C-G (1 : 3) and C-G (0 : 1). The DSC cooling and heating curves indicate the highest and lowest peaks of the C-G (1 : 3) mixed gel at any concentration to be superimposed, while these two peaks are separated for the C-G (3 : 1) mixed gels. The storage modulus values obtained for the mixed gels indicate that the gelation of all the samples was offset by mixing κ-carrageenan and gelatin. The rupture stress and rupture energy of the C-G (3 : 1) mixed gels at any concentration were relatively low, while the figures for the C-G (1 : 3) mixed gels were higher. These results enabled us to consider that the network structure of the C-G (3 : 1) mixed gels was mainly composed of the κ-carrageenan fraction.
