Effect of mesquite seed gum addition to kappa-carrageenan or xanthan gum mixed systems

Paulo B. Fernandes; António A. Figueiredo

doi:10.1016/S0268-005X(09)80255-5

Effect of mesquite seed gum addition to kappa-carrageenan or xanthan gum mixed systems

Paulo B. Fernandes^*, António A. Figueiredo

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

3 Citations (Scopus)

Abstract

The effect of mesquite seed gum (MSG) on the thermal behaviour and structure of kappa-carrageenan (κ-car) or xanthan gum (XG) systems by means of oscillatory shear experiments was investigated. Despite the low molecular weight of the polysaccharide of MSG its low galactose content confers to this sample a certain reactivity when mixed with κ-car or XG. The thermorheological profiles of MSGIXG or κ-car were quite comparable to those described for Guar gumlXG or κ-car blends.

Original language	English
Pages (from-to)	251-255
Number of pages	5
Journal	Topics in Catalysis
Volume	9
Issue number	4
DOIs	https://doi.org/10.1016/S0268-005X(09)80255-5
Publication status	Published - 1995

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abstract = "The effect of mesquite seed gum (MSG) on the thermal behaviour and structure of kappa-carrageenan (κ-car) or xanthan gum (XG) systems by means of oscillatory shear experiments was investigated. Despite the low molecular weight of the polysaccharide of MSG its low galactose content confers to this sample a certain reactivity when mixed with κ-car or XG. The thermorheological profiles of MSGIXG or κ-car were quite comparable to those described for Guar gumlXG or κ-car blends.",

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AU - Fernandes, Paulo B.

AU - Figueiredo, António A.

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AB - The effect of mesquite seed gum (MSG) on the thermal behaviour and structure of kappa-carrageenan (κ-car) or xanthan gum (XG) systems by means of oscillatory shear experiments was investigated. Despite the low molecular weight of the polysaccharide of MSG its low galactose content confers to this sample a certain reactivity when mixed with κ-car or XG. The thermorheological profiles of MSGIXG or κ-car were quite comparable to those described for Guar gumlXG or κ-car blends.

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ER -

Effect of mesquite seed gum addition to kappa-carrageenan or xanthan gum mixed systems

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