Phase diagrams in kappa-carrageenan/locust bean gum systems

• Type: Article in International Scientific Journal
• Date: 1991

Authors

Fernandes, PB (Author) Other; Maria do Pilar Gonçalves (Author) FEUP; Doublier, JL (Author) Other

Journal

Title: Food Hydrocolloids

Vol. 5

Pages: 71-73

ISSN: 0268-005X

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 16 Citations

Scientific classification

FOS: Engineering and technology > Other engineering and technologies

Other information

Authenticus ID: P-001-QS4

Resumo (PT): Gelation (Tgel) and melting (Tm) temperatures of kappa-carrageenan gels and 4:1 kappa--carrageenan/locust bean gum mixed gels, at different total potassium concentrations (CT), were determined by means of rheological (dynamic and viscosimetric) measurements. The log Ct was linearly related to Tgel ^ -1 and Tm ^-1 Differences found between both systems are discussed.

Abstract (EN): Gelation (T(gel)) and melting (T(m)) temperatures of kappa-carrageen an gels and 4:1 kappa-carrageenan/locust bean gum mixed gels, at different total potassium concentrations (C(T)), were determined by means of rheological (dynamic and viscosimetric) measurements. The log C(T) was linearly related to T(gel)(-1) and T(m)(-1). Differences found between both systems are discussed.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 3