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| Tang, J., J.Lelievre, M.A. Tung, and Y. Zeng. 1994. Polymer and ion concentration effects on gellan gel strength and strain. Journal of Food Science 59: 216-220. | to Top |
ABSTRACT Failure stresses and strains were measured in compressive, tensile and torsional modes on gellan gels at four polymer (0.6-1.8% w/v) and seven Ca++)1.5-60 mM) concentrations. Shear stresses at failure were equal in all three testing modes and proportional to gellan content. Low calcium gels increased linearly in strength with Ca__ concentration until it reached a level of about 0.5 calcium ions per repeat tetrasaccharide unitl of gellan gum polymer. Gel strength decreased linearly with Ca++ at higher concentrations. Low calcium gels were extensible with failure strains decresing as the logarithm of Ca++; whereas high calcium gels were brittle and failed at a constant strain, the value of which was twice as high in compression and torsion as in tension.
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