Properties of Curdlan Gel

Abstract

The properties of curdlan gel were investigated by determining the rheological behavior, the melting temperature, and the syneresis of gel. The modulus of elasticity of curdlan gel was found to be affected by the average molecular weight, pH, and the measuring temperature. The gel, which was set by heating the aqueous suspension of curdlan at 65°C and then cooling it below 40°C, melted when the gel was heated at 65°C. The melting energy of this gel was calculated to be about 25 Kcal/mol. © 1979, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.