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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2000

Autores

M. M. Alves (Autor) Outra; Yu. A. Antonov (Autor) Outra; Maria do Pilar Gonçalves (Autor) FEUP

Revista

Título: International Journal of Biological Macromolecules

Vol. 27 Nº 1

Páginas: 41-47

ISSN: 0141-8130

Editora: Elsevier

Indexação

ISI Web of Knowledge - 26 Citações

ISI Web of Science

Scopus - 30 Citações

Classificação Científica

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

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7