Curdlan: Properties and Application to Foods

Authors

  • YUKIHIRO NAKAO,

    1. The authors are affiliated with the Food Research Lab., Takeda Chemical Ind. Ltd., 17-85, 2 Cho-Me Juso-Honmachi, Yodogawa-Ku, Osaka, Japan. Author Konno's present affiliation: Kin-ran Junior College, 5-25-1, Fugishirodai, Suita, Osaka, Japan.
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  • AKIRA KONNO,

    1. The authors are affiliated with the Food Research Lab., Takeda Chemical Ind. Ltd., 17-85, 2 Cho-Me Juso-Honmachi, Yodogawa-Ku, Osaka, Japan. Author Konno's present affiliation: Kin-ran Junior College, 5-25-1, Fugishirodai, Suita, Osaka, Japan.
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  • TETSUYA TAGUCHI,

    1. The authors are affiliated with the Food Research Lab., Takeda Chemical Ind. Ltd., 17-85, 2 Cho-Me Juso-Honmachi, Yodogawa-Ku, Osaka, Japan. Author Konno's present affiliation: Kin-ran Junior College, 5-25-1, Fugishirodai, Suita, Osaka, Japan.
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  • TOSHIO TAWADA,

    1. The authors are affiliated with the Food Research Lab., Takeda Chemical Ind. Ltd., 17-85, 2 Cho-Me Juso-Honmachi, Yodogawa-Ku, Osaka, Japan. Author Konno's present affiliation: Kin-ran Junior College, 5-25-1, Fugishirodai, Suita, Osaka, Japan.
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  • HIROSHI KASAI,

    1. The authors are affiliated with the Food Research Lab., Takeda Chemical Ind. Ltd., 17-85, 2 Cho-Me Juso-Honmachi, Yodogawa-Ku, Osaka, Japan. Author Konno's present affiliation: Kin-ran Junior College, 5-25-1, Fugishirodai, Suita, Osaka, Japan.
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  • JUN TODA,

    1. The authors are affiliated with the Food Research Lab., Takeda Chemical Ind. Ltd., 17-85, 2 Cho-Me Juso-Honmachi, Yodogawa-Ku, Osaka, Japan. Author Konno's present affiliation: Kin-ran Junior College, 5-25-1, Fugishirodai, Suita, Osaka, Japan.
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  • MAMORU TERASAKI

    1. The authors are affiliated with the Food Research Lab., Takeda Chemical Ind. Ltd., 17-85, 2 Cho-Me Juso-Honmachi, Yodogawa-Ku, Osaka, Japan. Author Konno's present affiliation: Kin-ran Junior College, 5-25-1, Fugishirodai, Suita, Osaka, Japan.
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  • Presented at the 49th Annual Meeting of the Institute of Food Technologists, Chicago, June 27, 1989.

ABSTRACT

Gel formation of curdlan at 100–130°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°C or higher, they formed a gel, and gel 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.

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