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Rheological behaviour of mixed gels of kappa-carrageenan-locust bean gum
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.ORCID iD: 0000-0003-0310-4465
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
1993 (English)In: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 22, no 1, p. 49-56Article in journal (Refereed) Published
Abstract [en]

Mixed gels of the K, Na and Ca-forms of ?-carrageenan and locust bean gum at a total polysaccharide concentration of 1% (w/w) were studied by dynamic viscoelastic measurements. Synergistic effects were only observed for mixed gels with K-?-carrageenan in ?0·1 m KCl. The composition favouring maximum synergy shifted from 90%-?-carrageenan in distilled water down to 35% K-?-carrageenan in 0·1 m KCl. Gels of K-?-carrageenan/locust bean gum did not show synergistic effects at high potassium concentration (0·2 m KCl). The typical behaviour of K-?-carrageenan at ?50 mm KCl dominated the rheological behaviour of the mixed systems even when the locust bean gum content was high. The synergistic effects probably originate from different mechanisms at low, 0-10 mm KCl, and high, 50-100 mm KCl, concentrations because of differences in the potassium-induced microstructure. The mixed gels with the Na or Ca-form of ?-carrageenan showed no synergy. Addition of locust bean gum caused the storage modulus to decrease and the phase angle to increase. The gels were weak, with G? < 170 Pa for the Na form and G? < 350 Pa for the Ca form. The mixed gels with both the Na and Ca forms had a broken frequency dependence of G?(f). © 1993.

Place, publisher, year, edition, pages
1993. Vol. 22, no 1, p. 49-56
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8436DOI: 10.1016/0144-8617(93)90165-ZOAI: oai:DiVA.org:ri-8436DiVA, id: diva2:966308
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2018-08-20Bibliographically approved

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Stading, Mats

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