Locust Bean Gum Hydrogels Formed by Freezing and Thawing

Locust bean gum (LBG) hydrogels were prepared by freezing and thawing. It was found that the junction zone of LBG hydrogels is tightly formed by repeating freezing and thawing. During this process, LBG molecules not connected with the junction zone are excluded from the gel portion and the remaining molecules gradually form densely packed hydrogels. Molecular conformation in the sol state affects the rate of the junction formation. Obtained LBG hydrogels are thermally stable and no gel-sol transition was observed in temperatures from 40 to 100 °C by the observation of differential scanning calorimetry (DSC). Non-freezing water content calculated from the DSC melting peak of water in the gel indicates that the junction zone became dense with increasing freezing and thawing.