Rheological behaviour and sol -gel transition of galactomannan / kappa - carrageenan blends

• Type: Chapter or Part of a Book
• Date: 1992

Authors

P. Fernandes (Author) Other; Maria do Pilar Gonçalves (Author) FEUP; J. Doublier (Author) Other

Book

Title: Gums and Stabilisers for the Food Industry 6

Pages: 181-190

ISBN: 0- 19-963284-7

Publisher: IRL Press

Other information

Resumo (PT): The sol-gel transition zone of mixtures of a galactomannan (locust bean gum or guar gum) with K-carrageenan has been studied by oscillatory shear and viscosity measurements at 15°C. Phase diagrams were established for these blends, relating the total polymer concentration of the mixed system to the x-carrageenan/galactomannan ratio. From these phase diagrams, the x-carrageenan content at which the sol-gel transition takes place can be estimated. This was found to be constant, whatever the total polymer concentration investigated and was lower than in the case of K-carrageenan alone.

Abstract (EN): The sol-gel transition zone of mixtures of a galactomannan (locust bean gum or guar gum) with K-carrageenan has been studied by oscillatory shear and viscosity measurements at 15°C. Phase diagrams were established for these blends, relating the total polymer concentration of the mixed system to the x-carrageenan/galactomannan ratio. From these phase diagrams, the x-carrageenan content at which the sol-gel transition takes place can be estimated. This was found to be constant, whatever the total polymer concentration investigated and was lower than in the case of K-carrageenan alone.

Language: Portuguese

Type (Professor's evaluation): Scientific

No. of pages: 10