The effects of amino acids on the gel properties of potassium iota carrageenan

The effects of positive and neutral charged amino acids (Arginine (Arg) and Glutamine (Gln)) on the gel properties and microstructure of potassium iota Carrageenan (KIC) were investigated. The findings suggested that the gel melting temperature (Tg) of KIC gels increased from 36 °C to 43 °C with the Gln concentration increasing, and the elastic modulus (G’) increased as well. However, with the increase Arg concentration, Tg and G’ of gels...