Sol state formation and melting of agar gels rheological study

Effect of microbial transglutaminase on the rheological and textural characteristics of black soybean packed tofu coagulating with Agar

“…Gelation temperature of agar gel, ranging from 15 to 40 C, was found increased with increasing concentration and molecular weight of agar (Lahrech, Safouane, & Peyrellasse, 2005;Lai & Lii, 1997). In this study, the T gel values of soymilks with 0e20 g/l MTGase were 26.6, 30.8, 34.8, 45.0 and >55 C, respectively.…”

Differential performance of marubakaido apple rootstock shoots grown in culture media containing different agar brands: dynamic rheological analysis

“…Agar can be fractionated into two components: (1) the fraction with the highest gelling ability, named agarose, a neutral polysaccharide; and (2) the remaining fraction, named agaropectin, a sulfated polysaccharide of low gel strength that contains all charged polysaccharide components (Dea et al 1972;Arnott et al 1974;Yaphe 1984;Labropoulos et al 2002). Depending on the seaweed source, the agarose and agaropectin contents in the agar vary, which in turn affects the physicochemical, mechanical, and rheological properties of the agar (Yalpani 1988;Lahrecha et al 2005;Ross et al 2006). Interactions between water molecules and the other components in an agar-containing culture medium can be attributed to interactions between water molecules and macromolecular agar chains (matric potential), and interactions between water molecules and mineral ions, carbohydrates, and other organic additions dissolved in the aqueous fraction (osmotic potential; Beruto et al 1995).…”

Agar-Based Aqueous Gel Casting of Barium Titanate Ceramics

“…In contrast to these results, gelation temperatures have been shown to increase by as much as ∼5°C when varying agar concentrations from 1 to 3 wt% 31 . Other studies have also shown an increase in gelation temperature with agar content 18–20 . It is notable that these studies consistently utilized slow cooling rates, as shown in Table I, and this behavior may, therefore, arise simply from solvent evaporation and consequent agar concentration, which is effectively eliminated at the higher cooling rates.…”

“…18 The diversity of typical literature values for agar gelation temperature (solutions of 1.5 wt% concentration), as determined via oscillatory rheometry, is highlighted in Table I. [18][19][20] In the present work, agar is used as a gelling aid for the preparation of BaTiO 3 ceramics. In particular, a nominally bimodal powder mixture of BaTiO 3 is used to increase cast densities, in combination with an agar concentration method previously outlined by Santacruz et al 21,22 The rheological behavior of agar/BaTiO 3 suspensions has been assessed, paying particular attention to the dynamic viscoelastic response during cooling, which to date has received minimal attention in gel-casting literature.…”

“…The diversity of typical literature values for agar gelation temperature (solutions of 1.5 wt% concentration), as determined via oscillatory rheometry, is highlighted in Table I. 18–20 …”