Dynamic Viscoelasticity of Iota Carrageenan Gelling System near Sol-Gel Transition

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  • HOSSAIN Khandker S.
    Department of Materials Science and Technology, Interdisciplinary Graduate School of Engineering Sciences, Kyushu University
  • NEMOTO Norio
    Department of Applied Physics, Faculty of Engineering, Kyushu University
  • NISHINARI Katsuyoshi
    Department of Food and Nutrition, Faculty of Human Life Science, Osaka City University

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  • Dynamic Viscoelasticity of Iota Carrage

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Abstract

A dynamic viscoelastic (DVE) and creep study has been made on five iota carrageenan gelling samples with polymer concentration C ranging from 1 to 3wt% over a wide range of temperature including the sol-gel transition point. All gel samples below and at room temperature show nearly ideal elastic behavior. The gel point is determined as temperature Tc at which the storage and the loss shear moduli, G′ and G″, follow the power law with the same exponent n, which is smaller than the universal value of 0.66 for chemical gels and decreases monotonously with increasing concentration. Superposition of dynamic and creep data reveals that the power law holds at least four decades at the gel point. DSC measurement on the same samples reveals a broad sol-gel transition. The transition temperature Tm determined as the peak temperature is found to be close to the gel point Tc, but always higher than Tc. At Tm, the samples are viscous solution at lower C and viscoelastic at higher C, clearly indicating that Tm can not be considered as the gel melting temperature.

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