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Multivariate analysis of the influences of locust bean gum, ?s-casein, ?-casein on viscoelastic properties of Na-?-carrageenan gels
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
1998 (English)In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 12, no 2, p. 175-187Article in journal (Refereed)
Abstract [en]

A full factorial experimental design, with five design variables, was used to study the viscoelastic effects of ?s-casein, ?-casein and locust bean gums with two different mannose to galactose ratios on Na-?-carrageenan gels in 0.25 M NaCl. Dynamic viscoelastic measurements were performed during cooling, 1 h storage at 15°C and re-heating. This study demonstrates the potential of using multivariate methods when evaluating the effect of different constituents on the viscoelastic properties of a multicomponent biopolymer mixture. Partial least square regression shows that it is possible to obtain a relation between the storage modulus (G?) and the concentration of the polymers in the mixture. Evaluation of the models obtained during the course of gelation, storage and melting shows that the G? of the ?-carrageenan system is predominantly influenced by locust bean gum with a high mannose to galactose ratio. Significant co-operative concentration effects were observed for ?-carrageenan in combination with the locust bean gums. No co-operative concentration effects were observed between the caseins and the locust bean gums, which suggests that the effects of these can be evaluated separately. ?s-Casein influences the G? in the initial state of gelation, whilst ?-casein shows effects after gel formation. The gelation and melting temperatures of the ?-carrageenan system, measured by rheology, were influenced by addition of locust bean gum, ?s-casein and ?-casein. Measured thermal hysteresis was increased and shifted to higher temperatures. © 1998 Published by Elsevier Science Ltd. All rights reserved.

Place, publisher, year, edition, pages
1998. Vol. 12, no 2, p. 175-187
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8608OAI: oai:DiVA.org:ri-8608DiVA, id: diva2:966481
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2017-11-21Bibliographically approved

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