Physical Properties of Mixed Gel of Fucoidan and Agar and Their Applications in Functional Foods
- Title
- Physical Properties of Mixed Gel of Fucoidan and Agar and Their Applications in Functional Foods
- Author
- 김남영
- Advisor(s)
- 신원선
- Issue Date
- 2010-02
- Publisher
- 한양대학교
- Degree
- Master
- Abstract
- In order to apply the fucoidan which is functional characteristic biopolymer, we prepared the novel gel models based on agar. And, we measured the physical property of agar/fucoidan mixed gel by dynamic oscillatory rheometer, thermo-optical analyzer (TOA) and texture profile analyzer (TPA).
For experimental, one percent agar, fucoidan and mixtures of 1wt%, 80/20, 60/40, 40/60 and 20/80 agar and fucoidan were prepared under constant stiring at 90°C. As the results of performing frequency and temperature sweep, one percent of Agar/water mixture and agar/fucoidan solutions in the ratios of 80/20 and 60/40 have similar gel point temperatures. Agar/fucoidan mixed gels are lower in elasticities than agar gels. Sol-gel transition temperature of agar solution has broad range of 25 to 38°C. However, above 0.5wt% agar, the sol-gel transition temperature remained steady. In comparison with the agar gels and agar/fucoidan mixed gels, results show a similar properties in rheological behaviors. To observe their hysteresis, we measured changes and differences in transmitted light. As a result of hysteresis, the fucoidan does not affect the melting point of agar/fucoidan mixed gel. Both agar and agar/fucoidan mixed gels showed no difference in fracturability, adhesiveness, springiness and even hardness.
Accordingly, agar gels and agar/fucoidan mixed gels have similar physical properties and can be applied gel-type food as a functional ingredient.
- URI
- https://repository.hanyang.ac.kr/handle/20.500.11754/142711http://hanyang.dcollection.net/common/orgView/200000413236
- Appears in Collections:
- GRADUATE SCHOOL[S](대학원) > FOOD & NUTRITION(식품영양학과) > Theses (Master)
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