Rheology and DSC of Curdlan — DMSO — Water Systems
Effects of dimethyl sulfoxide (DMSO) on the gelation of curdlan were studied by dynamic viscoelastic measurements and differential scanning calorimetry (DSC). Elastic modulus E‘ of curdlan gels prepared by heating curdlan-DMSO-water suspension as a function of measuring temperature decreased with increasing temperature whilst E’ as a function of DMSO content showed a maximum at around 0.277 mole fraction DMSO at the temperature range from 15 to 850C An endothermic peak in heating DSC curve around 50~600Cfor curdlan-DMSO-water suspension was attributed to the gel formation, and the peak shifted to higher temperatures with increasing DMSO content. It was suggested that curdlan gels are formed mainly by hydrophobic interaction but the contribution of hydrogen bonds is not negligible.
KeywordsDifferential Scanning Calorimetry Endothermic Peak Food Hydrocolloid DMSO Content Mechanical Loss Tangent
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