Influence of locust bean gum on the rheological properties of kappa-carrageenan systems in the vicinity of the gel point

P. B. Fernandes, M. P. Gonçalves, J. L. Doublier

Resultado de pesquisarevisão de pares

33 Citações (Scopus)

Resumo

Viscosity and oscillatory shear measurements have been performed on kappa-carrageenan alone and on kappa-carrageenan/galactomannan (guar gum or locust bean gum) blends in the vicinity of the sol-gel transition. From these measurements, a phase diagram showing the boundary limits for kappa-carrageenan/locust bean gum and kappa-carrageenan/guar gum was established. The viscoelastic behaviour at the transition showed that this process was sharp for the kappa-carrageenan/locust bean gum blend, while for the kappa-carrageenan/guar gum blend, it was more progressive. The kappa-carrageenan content at which the transition took place was estimated and was found to be constant, whatever the total polymer concentration of the mixture studied. This phase transition results in a system whose theological properties are far removed from those of the original biopolymers. However, it is shown that kappa-carrageenan is primarily responsible for gel network formation.
Idioma originalEnglish
Páginas (de-até)99-106
Número de páginas8
RevistaCarbohydrate Polymers
Volume22
Número de emissão2
DOIs
Estado da publicaçãoPublicado - 1993

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