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Influence of locust bean gum on the rheological behaviour and microstructure of K-?-carrageenan
SIK – Institutet för livsmedelsforskning.
SIK – Institutet för livsmedelsforskning.
1995 (English)In: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 28, no 2, p. 91-99Article in journal (Refereed)
Abstract [en]

Mixtures of ?-carrageenan-locust bean gum (LBG) were analysed by transmission electron microscopy and dynamic viscoelastic measurements. The effect of two different mannose:galactose (M:G) ratios of LBG on the rheology and microstructure of ?-carrageenan in KCl was studied. The rheological differences observed in the mixed gel as LBGs were added were found to be dependent on M:G ratio, salt concentration and LBG content. Monolayers of dilute samples of ?-carrageenan mixed with LBGs in varying ratios in 0.10 M KCl were visualised by low-angle rotary metal shadowing for transmission electron microscopy. The results obtained showed that LBG hindered the self-association of ?-carrageenan, and that the effect was enhanced at a higher M:G ratio and as the LBG contents were increased. Small deformation viscoelastic measurements were performed on ?-carrageenan-LBG mixtures in 0.050 and 0.10 M KCl at constant temperatures of 38 and 48 °C, respectively. Increased rheological stability was observed for mixtures containing a relatively high LBG content. Mixtures with a relatively low LBG content showed a maximum in storage modulus and an increase in phase angle. The stabilising effect of LBG on the rheology of the blends was more effective for the LBG with high M:G and as the LBG content was increased. © 1996.

Place, publisher, year, edition, pages
1995. Vol. 28, no 2, p. 91-99
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8432DOI: 10.1016/0144-8617(95)00114-XOAI: oai:DiVA.org:ri-8432DiVA, id: diva2:966304
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2017-11-21Bibliographically approved

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