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

4 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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title = "Effect of mesquite seed gum addition to kappa-carrageenan or xanthan gum mixed systems",

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",

language = "English",

volume = "9",

pages = "251--255",

journal = "Topics in Catalysis",

issn = "1022-5528",

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T1 - Effect of mesquite seed gum addition to kappa-carrageenan or xanthan gum mixed systems

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.

UR - https://www.scopus.com/pages/publications/21344469417

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

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

M3 - Article

AN - SCOPUS:21344469417

SN - 1022-5528

VL - 9

SP - 251

EP - 255

JO - Topics in Catalysis

JF - Topics in Catalysis

IS - 4

ER -

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

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