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

^*Autor correspondente para este trabalho

Resultado de pesquisa › revisão de pares

3 Citações (Scopus)

Resumo

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.

Idioma original	English
Páginas (de-até)	251-255
Número de páginas	5
Revista	Topics in Catalysis
Volume	9
Número de emissão	4
DOIs	https://doi.org/10.1016/S0268-005X(09)80255-5
Estado da publicação	Publicado - 1995

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

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Citação

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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.",

author = "Fernandes, {Paulo B.} and Figueiredo, {Ant{\'o}nio A.}",

year = "1995",

doi = "10.1016/S0268-005X(09)80255-5",

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pages = "251--255",

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AU - Fernandes, Paulo B.

AU - Figueiredo, António A.

PY - 1995

Y1 - 1995

N2 - 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.

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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U2 - 10.1016/S0268-005X(09)80255-5

DO - 10.1016/S0268-005X(09)80255-5

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JO - Topics in Catalysis

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ER -

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

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