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Curdlan: Properties and Application to Foods

1991; Wiley; Volume: 56; Issue: 3 Linguagem: Inglês

10.1111/j.1365-2621.1991.tb05378.x

1750-3841

Yukihiro NAKAO, Akira Konno, Tetsuya Taguchi, Toshio Tawada, Hiroshi Kasai, Jun Toda, Mamoru Terasaki,

Proteins in Food Systems

ABSTRACT Gel formation of curdlan at 100–130°C and behaviors of curdlan gels under frozen state were investigated by measuring gel strength and syneresis. Even when aqueous suspensions of curdlan were heated to 100°C or higher, they formed a gel, and gel strength increased with temperature. Curdlan gel was also stable against freezing and thawing. The syneresis of a 4% curdlan gel after freezing and thawing was reduced from 20.6% to about 2.1% by addition of 5% waxy corn starch and to 8.9% by addition of 20% sucrose. Suggested by these findings, new applications to foods have been developed, especially those subject to retorting and/or freezing.