EFFECT OF GALACTOMANNAN ADDITION ON THE THERMAL-BEHAVIOR OF KAPPA-CARRAGEENAN GELS

• Type: Article in International Scientific Journal
• Date: 1992

Authors

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

Journal

Title: Carbohydrate Polymers

Vol. 19

Pages: 261-269

ISSN: 0144-8617

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 38 Citations

Scopus - 38 Citations

Other information

Authenticus ID: P-001-PZP

DOI: 10.1016/0144-8617(92)90079-6

Abstract (EN): Gelation/melting cycles of kappa-carrageenan/galactomannan (guar, tara and locust bean gums) binary systems have been studied by measuring dynamic rheological parameters. Two experimental conditions were used, (i) the total polysaccharide concentration was kept at 1% and the kappa-carrageenan/galactomannan ratio fixed at 4:1 and (ii) the kappa-carrageenan concentration was fixed at 0.75% and the galactomannan content varied from 0% to 1.2%. A thermal hysteresis was observed for all mixed systems and was found to depend on the galactomannan used. From a comparison of the gelation temperature (T(g)) and melting temperature (T(m)) to values obtained with kappa-carrageenan alone, it was suggested that galactomannan interferes with gel structure by the formation of a secondary network provided that the M/G ratio is high enough.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9