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Multivariate analysis of the influence of locust bean gum, ?s-casein, and ?-casein on viscoelastic properties of Na-?-carrageenan gels
SIK – Institutet för livsmedelsforskning.
SIK – Institutet för livsmedelsforskning.
1998 (English)In: Food hydrocolloids, ISSN 0346-718X, Vol. 12, no 2, p. 175-87Article in journal (Refereed)
Abstract [en]

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 are studied using multivariate methods. 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 are observed for ?-carrageenan in combination with the locust bean gums. No co-operative concentration effects are 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.

Place, publisher, year, edition, pages
1998. Vol. 12, no 2, p. 175-87
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8615OAI: oai:DiVA.org:ri-8615DiVA, id: diva2:966488
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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