Curdlan: properties and application to foods

• Published in: Journal of food science Vol. 56
• Main Authors: Nakao Y, Konno A, Taguchi T, Tawada T, Kasai H, Toda J, Terasaki M
• Format: Journal Article
• Language: English
• Published: 01.05.1991
• Subjects: alimentos; colloide; colloids; coloides; decongelation; descongelacion; foods; gelificacion; gelification; jellification; polisacaridos; polyholoside; polysaccharides; produit alimentaire; regime thermique du sol; regimen termico del suelo; soil thermal regimes; temperatura; temperature; temps; thawing; tiempo; time
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1991.tb05378.x

Gel formation of curdlan at 100-130 degrees C and behaviors of curdlan gels under frozen state were investigated by measuring gel strength and syneresis. Even when aqueous suspensions of curdlan were heated to 100 degrees C or higher, they formed a gel, and get strength increased with temperature. Curdlan gel was also stable against freezing and thawing. The syneresis of a 4% curdlan gel after freezing and thawing was reduced from 20.6% to about 2.1% by addition of 5% waxy corn starch and to 8.9% by addition of 20% sucrose. Suggested by these findings, new applications to foods have been developed, especially those subject to retorting and/or freezing.