scholarly journals Preparation of Gellan Gum (GG) Film: The effect of GG, Calcium Chloride (CaCl2), Glycerol Concentration and Heat Treatment

2018 ◽  
Vol 440 ◽  
pp. 012006 ◽  
Author(s):  
Nur Arifah Ismail ◽  
Khairul Anuar Mat Amin ◽  
Mohd Hasmizam Razali
Keyword(s):  
Heat Treatment ◽  
Calcium Chloride ◽  
Gellan Gum ◽  
Glycerol Concentration

A Study on the Gelation Properties and Rheological Behavior of Gellan Gum

2013 ◽  
Vol 284-287 ◽  
pp. 20-24 ◽  
Author(s):  
Yue Cheng Meng ◽  
Lun Bo Hong ◽  
Jian Qiu Jin
Keyword(s):  
Calcium Chloride ◽  
Calcium Ions ◽  
Rheological Behavior ◽  
Critical Concentration ◽  
Gellan Gum ◽  
Calcium Lactate ◽  
Buffer Solution ◽  
Exponential Relationship ◽  
Gelling Temperature ◽  
Gum Content

The effects of gellan gum and calcium ions concentration on gelation characteristics and rheological behavior were investigated using TA(texture analysis)and mechanical rheometer which monitored respectively press strength and the evolution of G′. At a premium gellan gum content of 0.02g in 100ml buffer solution, increasing calcium ions concentration led to an increase in the gelation strength, but when calcium ions content reached a critical concentration values range from 0.015% to 0.02%, gelation strength begin to decrease. While in the same content of calcium ions, calcium lactate exhibits grater effects on gelation strength than calcium chloride. The temperature at the onset of gelation and the gelation rates showed an increase with the increasing of gellen and calcium ions content. At the same calcium ions concentration, the evolution of modulus storage (G′), gel temperature and rate are higher with the addition of calcium lactate than using calcium chloride. Our study indicated exponential relationship between gelling temperature (gelling rate) and calcium concentration.

scholarly journals Additive Effects of Postharvest Calcium and Heat Treatment on Reducing Decay and Maintaining Quality in Apples

1994 ◽  
Vol 119 (1) ◽  
pp. 49-53 ◽  
Author(s):  
William S. Conway ◽  
Carl E. Sams ◽  
Chien Yi Wang ◽  
Judith A. Abbott
Keyword(s):  
Heat Treatment ◽  
Cell Wall ◽  
Calcium Chloride ◽  
Compression Test ◽  
Additive Effects ◽  
Pressure Infiltration ◽  
Chloride Solutions ◽  
Heat Treated ◽  
Golden Delicious

`Golden Delicious' apples (Malus domestics Borkh.) were treated with heat or CaCl2 solutions or a combination thereof to determine the effects of these treatments on decay and quality of fruit in storage. Heat treatment at 38C for 4 days, pressure infiltration with 2% or 4% solutions of CaCl2, or a combination of both, with heat following CaCl2 treatment affected decay and firmness during 6 months of storage at 0C. The heat treatment alone reduced decay caused by Botrytis cinerea (Pers.:Fr.) by ≈30%, while heat in combination with a 2% CaC12 solution reduced decay by ≈60 %. Calcium chloride solutions of 2% or 4% alone reduced decay by 40 % and 60 %, respectively. Heat treatments, either alone or in combination with CaC12 treatments, maintained firmness (80 N) best, followed by fruit infiltrated with 2% or 4% solutions of CaCl2 alone (70 N) and the nontreated controls (66 N). Instron Magness-Taylor and Instron compression test curves show that heat-treated fruit differed qualitatively and quantitatively from nonheated fruit. Heat treatment did not increase the amount of infiltrated Ca bound to the cell wall significantly, and a combination of heat treatment after CaCl2 infiltration increased surface injury over those fruit heated or infiltrated with CaCl2 solutions alone.

Effects of Sodium Chloride and Calcium Chloride on the Interaction between Gellan Gum and Konjac Glucomannan

1996 ◽  
Vol 44 (9) ◽  
pp. 2486-2495 ◽  
Author(s):  
Emako Miyoshi ◽  
Tomohisa Takaya ◽  
Peter Anthony Williams ◽  
Katsuyoshi Nishinari
Keyword(s):  
Sodium Chloride ◽  
Calcium Chloride ◽  
Konjac Glucomannan ◽  
Gellan Gum

Investigation of glycerol concentration on corn starch morphologies and gelatinization behaviours during heat treatment

2017 ◽  
Vol 176 ◽  
pp. 56-64 ◽  
Author(s):  
Xu Chen ◽  
Li Guo ◽  
Xianfeng Du ◽  
Peirong Chen ◽  
Yishun Ji ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Corn Starch ◽  
Glycerol Concentration

Selective isolation ofActinobisporaon gellan gum plates

1998 ◽  
Vol 44 (1) ◽  
pp. 1-5 ◽  
Author(s):  
Shin-ichi Suzuki ◽  
Kohei Takahashi ◽  
Toru Okuda ◽  
Saburo Komatsubara
Keyword(s):  
United States ◽  
United Kingdom ◽  
Humic Acid ◽  
Calcium Chloride ◽  
Aerial Mycelium ◽  
The United States ◽  
Soil Samples ◽  
Gellan Gum ◽  
Selective Isolation ◽  
The United Kingdom

An effective method is described for selectively isolating the actinomycete genus Actinobispora. Gellan gum plus calcium chloride significantly stimulated aerial mycelium formation of Actinobispora yunnanensis IFO 15681 so that this genus was readily recognized on the isolation plate. A new medium, HVG, containing calcium chloride and gellan gum as a solidifying agent was thus developed based on humic acid - vitamin agar. A number of Actinobispora strains were successfully isolated on this medium from 14 soil samples, which were collected in Canada, France, Japan, the United Kingdom, and the United States. To our knowledge, this is the first isolation of Actinobispora strains from locations other than China.Key words: Actinobispora, gellan gum, selective isolation, actinomycete.

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