Rheological behaviour and sol -gel transition of galactomannan / kappa - carrageenan blends

• Tipo: Capítulo ou Parte de Livro
• Data: 1992

Autores

P. Fernandes (Autor) Outra; Maria do Pilar Gonçalves (Autor) FEUP; J. Doublier (Autor) Outra

Livro

Título: Gums and Stabilisers for the Food Industry 6

Páginas: 181-190

ISBN: 0- 19-963284-7

Editora: IRL Press

Outras Informações

Resumo (PT): The sol-gel transition zone of mixtures of a galactomannan (locust bean gum or guar gum) with K-carrageenan has been studied by oscillatory shear and viscosity measurements at 15°C. Phase diagrams were established for these blends, relating the total polymer concentration of the mixed system to the x-carrageenan/galactomannan ratio. From these phase diagrams, the x-carrageenan content at which the sol-gel transition takes place can be estimated. This was found to be constant, whatever the total polymer concentration investigated and was lower than in the case of K-carrageenan alone.

Abstract (EN): The sol-gel transition zone of mixtures of a galactomannan (locust bean gum or guar gum) with K-carrageenan has been studied by oscillatory shear and viscosity measurements at 15°C. Phase diagrams were established for these blends, relating the total polymer concentration of the mixed system to the x-carrageenan/galactomannan ratio. From these phase diagrams, the x-carrageenan content at which the sol-gel transition takes place can be estimated. This was found to be constant, whatever the total polymer concentration investigated and was lower than in the case of K-carrageenan alone.

Idioma: Português

Tipo (Avaliação Docente): Científica

Nº de páginas: 10