Phase equilibria and mechanical properties of gel-like water-gelatin-locust bean gum systems

• Type: Article in International Scientific Journal
• Date: 2000

Authors

M. M. Alves (Author) Other; Yu. A. Antonov (Author) Other; Maria do Pilar Gonçalves (Author) FEUP

Journal

Title: International Journal of Biological Macromolecules

Vol. 27 No. 1

Pages: 41-47

ISSN: 0141-8130

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 26 Citations

ISI Web of Science

Scopus - 30 Citations

Scientific classification

FOS: Engineering and technology > Other engineering and technologies

Other information

Authenticus ID: P-001-0JH

DOI: 10.1016/S0141-8130(99)00117-8

Abstract (EN): The establishment of phase equilibrium in aqueous gelatin-locust bean gum (LBG) systems in the process of cooling from 313 to 291 K in specific conditions, passes ahead of the gelation process. This allows the suggestion that macrostructure and mechanical properties of the system can be predicted on the basis of knowledge of its phase diagram, obtained for the liquid gelatin-LBG systems comprising gelatin molecular aggregates. Textural and rheological analysis of gel-like gelatin-LBG systems demonstrate the effect of two factors determining their mechanical properties and acting opposite each other when the concentration of LBG in the system increases: concentration of gelatin by LBG in the process of phase separation, and decrease in the density of the gel network. Copyright (C) 2000 Elsevier Science B.V.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7