Effect of galactomannan addition on the thermal behaviour of kappa-carrageenan gels

• Tipo: Artigo em Revista Científica Internacional
• Data: 1992

Autores

P. Fernandes (Autor) Outra; Maria do Pilar Gonçalves (Autor) FEUP; J. Doublier (Autor) Outra

Revista

Título: Carbohydrate Polymers

Nº 19

Páginas: 261-269

ISSN: 0144-8617

Editora: Elsevier

Classificação Científica

FOS: Ciências da engenharia e tecnologias > Outras ciências da engenharia e tecnologias

Outras Informações

Resumo (PT): Gelation/melting cycles of K-carrageenan/galactomannan (guan tara and locust bean gums) binary systems have been studied by measuring dynamic rheological parameters. Two experimental conditions were used (i) the total polysaccharide concentration was kept at 1% and the K-carrageenan/galacto-mannan ratio fixed at 4:1 and (ii) the K-carrageenan concentration was fixed at 0.75% and the galactomannan content varied from 0% to 1.2%. A thermal hysteresis was observed for all mixed systems and was found to depend on the galactomannan used. From a comparison of the gelation temperature (Tg) and melting temperature (Tm) to values obtained with K-carrageenan alone, it was suggested that galactomannan interferes with gel structure by the formation of a secondary network provided that the M/G ratio is high enough.

Abstract (EN): Gelation/melting cycles of K-carrageenan/galactomannan (guan tara and locust bean gums) binary systems have been studied by measuring dynamic rheological parameters. Two experimental conditions were used (i) the total polysaccharide concentration was kept at 1% and the K-carrageenan/galacto-mannan ratio fixed at 4:1 and (ii) the K-carrageenan concentration was fixed at 0.75% and the galactomannan content varied from 0% to 1.2%. A thermal hysteresis was observed for all mixed systems and was found to depend on the galactomannan used. From a comparison of the gelation temperature (Tg) and melting temperature (Tm) to values obtained with K-carrageenan alone, it was suggested that galactomannan interferes with gel structure by the formation of a secondary network provided that the M/G ratio is high enough.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 9