Rheology and DSC of Curdlan — DMSO — Water Systems

  • M. Watase
  • K. Nishinari


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.


Differential Scanning Calorimetry Endothermic Peak Food Hydrocolloid DMSO Content Mechanical Loss Tangent 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    A. Konno and T.Harada, Food Hydrocolloids, 5: 427 (1991).CrossRefGoogle Scholar
  2. 2.
    M. Watase and K. Nishinari, Makromol. Chem., 188: 2213 (1987).CrossRefGoogle Scholar
  3. 3.
    A. Konno, H. Kimura, T. Nakagawa and T. Harada, Nippon Nogeikagakukaishi, 52: 247 (1978) in Japanese.CrossRefGoogle Scholar
  4. 4.
    A. H.Clark and S.B.Ross-Murphy, Adv. Polym. Sci., 83: 60 (1987).Google Scholar
  5. 5.
    D. Oakenfull, J. Food Sci., 49: 1103 (1984).CrossRefGoogle Scholar
  6. 6.
    S. A. Schichman and R.L.Amey, J. Phys. Chem., 75: 98 (1971).CrossRefGoogle Scholar
  7. 7.
    D.E. Bowen, M. A. Priesand and M. P. Eastman, J. Phys. Chem., 78: 2611 (1974).CrossRefGoogle Scholar
  8. 8.
    D. H. Rasmussen and A. P. MacKenzie, Nature, 220: 1315 (1968).CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media New York 1994

Authors and Affiliations

  • M. Watase
    • 1
  • K. Nishinari
    • 2
  1. 1.Chemical Research Laboratory, Faculty of Liberal ArtsShizuoka UniversityOhyaJapan
  2. 2.National Food Research InstituteTsukubaJapan

Personalised recommendations