C ch to gel

- Ph thuc rt ln vo
s c mt ca cc
cation.
V d: Khi lin kt vi K+,
NH4+, dung dch
carageenan to thnh gel
thun nghch v nhit.
Khi lin kt vi Na+ th
carrageenan ha tan
trong nc lnh v khng
c kh nng to gel.
Hnh a. Cu trc gel kappa

C ch to gel
- Gel carrageenan c tnh thun nghch
v nhit v c tnh tr nhit, c ngha
l nhit gel v nhit nng chy
ca gel khc nhau.
- Gel n nh nhit phng nhng
khi gia nhit cao hn nhit gel t 5120C th gel c th chy ra. Khi lm
lnh s to gel li

C ch to gel
Mui K+ ca carrageenan
c kh nng to gel tt nht
nhng gel gin v d b
phn r. C th gim
gin ca gel bng cch
thm vo locust bean gum.
Carrageenan c t lin kt
ion hn nhng khi tng lc
lin kt c th to gel n
hi.
Carrageenan khng c
kh nng to gel. Mui
K+ca n tan trong nc.
Hnh b. C ch to gel ca kappa

Cc bc thc hin c ch to gel:

Hnh c. C ch to gel ca carrgeenan

Hnh c. C ch to gel ca carrageenan

Cc bc thc hin c ch to gel:

Bc 1:
H n nhit gii hn, trong phn t
carrageenan c s chuyn cu hnh t dng cun
ngu nhin khng c trt t sang dng xon c trt
t
Mi mt dng carrageenan c mt im nhit
to gel ring khong 40-600C, ph thuc vo :
Dng v cu trc cc carrageenan
Nhit to gel ca Kappa thp hn ca Iota
Dng v nng ca mui thm vo :
Nng mui cng cao th nhit to gel v
nhit nng chy cng cao

Cc bc thc hin c ch to gel:

Bc 2:
Gel ca cc polyme xon c th thc hin cc
cp xon
TH 1: S phn nhnh v kt hp li s xut hin
cp xon thng qua s hnh thnh khng y
ca xon kp, theo hng mi chui tham
gia vo xon kp vi hn mt chui khc
TH 2: Cc phn pht trin y ca a xon
t hp li to thnh gel. Cn di cc iu kin
khng to gel, cc nng polyme thp s hnh
thnh v hp li ca cc xon s dn n tng
nht.

Cc bc thc hin c ch to gel:

Bng 1. Cu trc gel ca cc loi carrageenan
Strongest
gels
(gel mnh)
Cu trc
gel
Freeze
thaw
( cng
-tan)
pH > 5
Syneresis
Salt

Kappa
Vi ion K+

Iota
Vi ion
Ca2+

Lambda
khng to
gel

gin
khng

Do, n
hi
c

Khng to
gel
c

n nh
c
t

n nh
Khng
Tt

n nh
khng
Tt

Cc cht ng to gel :
Kappa carrageenan Gel to thnh khi lm lnh vi s
c mt ca nhng mui Kali.
Cc phn t t cu trc cun sang cu trc xon v
tip theo l s t hp ca cc chui xon.
Ion K+ lin kt cc chui xon. S c mt ca cc
mui lm gim lc y tnh in gia cc chui thc
y s t hp.
Iota carrageenan Gel to thnh khi lm lnh vi s c
mt ca mui.
Cc phn t t cu trc cun sang cu trc xon v
tip theo l s t hp ca cc chui xon.
S c mt ca cc mui lm gim lc y tnh in
gia cc chui thc y s t hp.

Cc cht ng to gel :
Gellan gum Gel to thnh khi lm lnh vi s c
mt ca mui.
Cc phn t t cu trc cun sang cu trc xon
v tip theo l s t hp ca cc chui xon.
S c mt ca cc mui lm gim lc y tnh
in gia cc chui thc y s t hp.
Cc ion c tc dng to lin kt cho gia cc
chui. Low acyl gellan gel thun nghch v nhit
nng mui thp nhng khng thun nghch
v nhit nng mui cao hn(100mM) c
bit khi c mt cc cation ha tr 2.

Cc cht ng to gel :
LMP Gel: to thnh khi c cc ion KL ha tr 2,
ch yu l calci pH thp.
Cc phn t to lin kt cho thng qua cc ion.
pH thp lm gim lc tng tc tnh in gia
cc phn t.
Xanthan gum v locust bean gum Gel: to thnh
khi lm ngui cc hn hp.
i vi locust bean gum nhng vng thiu
galactose s to to nn s t hp. Cc chui
Xanthan t hp sau khi chuyn cu trc cunxon.

Cc cht ng to gel :
Hn hp Kappa
carrageenan locust
Bean gum to ra cu
trc gel bn, do, n
hi vi syneresis thp
khi lm ngui xung 50600C.
Cc gc mannose-free
ca locust Bean gum c
th kt hp vi cc
chui xon kp ca
carrageenan to nn cc
nh trng hp to gel.

Hnh g. Cc cht ng to gel

S kt hp ca Kappa v Iota :
Dung dch nng ca kappa v iota
carrageenan s to gel khi c lm ngui
xung t 40-600C da vo s c mt ca cc
cation.
Thnh phn ion trong mt h thc phm rt
quan trng n hiu qu s dng
carrageenan.
V d: kappa-carrageenan chn ion K + lm
n nh vng to lin kt, to trng thi gel
chc gin. Iota carrageena chn Ca 2+ ni gia
cc chui to cu trc gel mm v n hi