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Factors Affecting Texture Profile Evaluation of Agar Gels

Factors Affecting Texture Profile Evaluation of Agar Gels Abstract Effects of instrumental conditions and gel-preparative procedures on texture characteristics of agar gels were studied using force-deformation curves from an Instron Universal Testing Machine. Resolution of the variables -- penetration speed, probe size, probe to gel area, Container size, concentration and dissolution time of agars, pouring, gelation and analysis temperatures, and age of gels prior to measurement, - allowed for adoption of a standardized method for texture evaluation. Inclusion of Chlorides of sodium or potassium depressed whereas calcium and magnesium enhanced the gelation capacities of agar. Regression analyses indicated no decisive correlation existed between viscosity, reflecting molecular weight, and the texture characteristics from 25 specimens of agar. Introduction Agar represents a spectrum of closely related polysaccharides with varying degrees of chemical Substitution to a basic structure of alternating 1,3-Iinkedo-galactose and 1,4-linked 3,6-anhydro-L-galactose residues. This family of galactans can ränge from the neutral polymer agarose, composed of the basic structure with some methoxyl substituents, to an acidic polymer containing substantial inclusion of sulphate ester and 4,6-carboxyethyIidene groups together with glucuronic acid residues (Duckworth and Yaphe 1971). Varying mixtures of these polymers in agarophytes and the methods of extraction influence the rheological properties of the agars isolated (Tagawa and http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Botanica Marina de Gruyter

Factors Affecting Texture Profile Evaluation of Agar Gels

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Publisher
de Gruyter
Copyright
Copyright © 2009 Walter de Gruyter
ISSN
0006-8055
eISSN
1437-4323
DOI
10.1515/botm.1984.27.2.63
Publisher site
See Article on Publisher Site

Abstract

Abstract Effects of instrumental conditions and gel-preparative procedures on texture characteristics of agar gels were studied using force-deformation curves from an Instron Universal Testing Machine. Resolution of the variables -- penetration speed, probe size, probe to gel area, Container size, concentration and dissolution time of agars, pouring, gelation and analysis temperatures, and age of gels prior to measurement, - allowed for adoption of a standardized method for texture evaluation. Inclusion of Chlorides of sodium or potassium depressed whereas calcium and magnesium enhanced the gelation capacities of agar. Regression analyses indicated no decisive correlation existed between viscosity, reflecting molecular weight, and the texture characteristics from 25 specimens of agar. Introduction Agar represents a spectrum of closely related polysaccharides with varying degrees of chemical Substitution to a basic structure of alternating 1,3-Iinkedo-galactose and 1,4-linked 3,6-anhydro-L-galactose residues. This family of galactans can ränge from the neutral polymer agarose, composed of the basic structure with some methoxyl substituents, to an acidic polymer containing substantial inclusion of sulphate ester and 4,6-carboxyethyIidene groups together with glucuronic acid residues (Duckworth and Yaphe 1971). Varying mixtures of these polymers in agarophytes and the methods of extraction influence the rheological properties of the agars isolated (Tagawa and

Journal

Botanica Marinade Gruyter

Published: Jan 1, 1984

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