Linked Life Data

10956100

Source:http://linkedlifedata.com/resource/pubmed/id/10956100

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
8
pubmed:dateCreated
2000-9-25
pubmed:abstractText
Differential scanning calorimetric analysis was performed on the admixture of 4% hsian-tsao leaf gum and 8% wheat starch as a function of salt types and concentrations. The salt concentrations (C(s)) studied were 5-100 mM for sodium and potassium chloride, and 3.4-34 mM for calcium and magnesium chloride. It was found that hsian-tsao leaf gum or starch alone did not present a readily recognizable exothermic peak or endothermic peak during cooling or heating in DSC. However, mixing these two polymers promoted the intermolecular binding and subsequent gelation of the mixtures as evidenced by the DSC exothermic and endothermic peaks during cooling and heating, respectively. The setting and melting temperatures of such a mixed system shifted progressively to higher temperatures with increasing concentrations of added salts. It was considered that the aggregated mixed polymers formed thermally stable junction zones with higher binding energies. The thermal behavior change was more remarkable by the addition of K(+) than by Na(+), and by Ca(2+) than by Mg(2+). For monovalent cations, the DSC heating and cooling curves showed a single endothermic and exothermic peak. For divalent cations at low concentration, the DSC curves showed a single peak. However, with sufficient divalent cations, the DSC curves eventually developed a bimodal character. A mixed system with sufficient Ca(2+) could form firm gel that was difficult to remelt completely upon heating to 130 degrees C, indicating the possibility of the formation of ionic bonds through cross-links with the carboxyl groups in hsian-tsao leaf gum.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Aug
pubmed:issn
0021-8561
pubmed:author
pubmed:issnType
Print
pubmed:volume
48
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
3267-74
pubmed:dateRevised
2006-11-15
pubmed:meshHeading
pubmed:year
2000
pubmed:articleTitle
A DSC study on the gel-sol transition of a starch and hsian-tsao leaf gum mixed system.
pubmed:affiliation
Department of Food and Nutrition, Providence University, Shalu, Taichung, Taiwan. lslai@pu.edu.tw
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't