Abstract
ABSTRACTGelling temperatures were measured using a dynamic rheological testing method, a spectrophotometric method and direct visual examination combined with use of a thermocouple. Results from the dynamic testing method were most consistent. Gelling temperatures of gellan solutions increased from 30 to 72°C, as polymer concentrations increased from 0.4 to 2.0% w/v and Ca++ concentrations increased from 2 to 40 mM. A mathematical model was developed based on the van't Hoff equation to relate gelling temperatures to composition and polymer molecular weight. The heat of cross‐linking in Ca‐gellan gels was estimated to be 428.6 kJ/mole, about 1.4 to 2.1 times greater than for gelatin gels.
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