INFLUENCE OF LOCUST BEAN GUM ON THE RHEOLOGICAL PROPERTIES OF KAPPA-CARRAGEENAN SYSTEMS IN THE VICINITY OF THE GEL POINT

• Type: Article in International Scientific Journal
• Date: 1993

Authors

FERNANDES, PB (Author) Other; Maria do Pilar Gonçalves (Author) FEUP; DOUBLIER, JL (Author) Other

Journal

Title: Carbohydrate Polymers

Vol. 22

Pages: 99-106

ISSN: 0144-8617

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 27 Citations

Scopus - 29 Citations

Scientific classification

FOS: Engineering and technology > Other engineering and technologies

Other information

Authenticus ID: P-001-NGY

DOI: 10.1016/0144-8617(93)90072-c

Resumo (PT): Viscosity and oscillatory shear measurements have been performed on kappa-carrageenan alone and on kappa-carrageenan/galactomannan (guar gum or locust bean gum) blends in the vicinity of the sol gel transition. From these measurements, a phase diagram showing the boundary limits for kappa-carra-geenan/locust bean gum and kappa-carrageenan/guar gum was established. The viscoelastic behaviour at the transition showed that this process was sharp for the kappa-carrageenan/locust bean gum blend, while for the kappa-carrageenan/guar gum blend, it was more progressive. The kappa-carrageenan content at which the transition took place was esti-mated and was found to be constant, whatever the total polymer concentration of the mixture studied. This phase transition results in a system whose rheological properties are far removed from those of the original biopolymers. However, it is shown that kappa-carrageenan is primarily responsible for gel network formation.

Abstract (EN): Viscosity and oscillatory shear measurements have been performed on kappa-carrageenan alone and on kappa-carrageenan/galactomannan (guar gum or locust bean gum) blends in the vicinity of the sol-gel transition. From these measurements, a phase diagram showing the boundary limits for kappa-carrageenan/locust bean gum and kappa-carrageenan/guar gum was established. The viscoelastic behaviour at the transition showed that this process was sharp for the kappa-carrageenan/locust bean gum blend, while for the kappa-carrageenan/guar gum blend, it was more progressive. The kappa-carrageenan content at which the transition took place was estimated and was found to be constant, whatever the total polymer concentration of the mixture studied. This phase transition results in a system whose theological properties are far removed from those of the original biopolymers. However, it is shown that kappa-carrageenan is primarily responsible for gel network formation.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8