Sökning: L773:0144 8617 OR L773:1879 1344
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Influence of locust...
Influence of locust bean gum on the rheological behaviour and microstructure of K-?-carrageenan
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- Lundin, Leif (författare)
- RISE,SIK – Institutet för livsmedelsforskning
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- Hermansson, Ann-Marie (författare)
- RISE,SIK – Institutet för livsmedelsforskning
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(creator_code:org_t)
- 1995
- 1995
- Engelska.
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Ingår i: Carbohydrate Polymers. - 0144-8617 .- 1879-1344. ; 28:2, s. 91-99
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Abstract
Ämnesord
Stäng
- Mixtures of ?-carrageenan-locust bean gum (LBG) were analysed by transmission electron microscopy and dynamic viscoelastic measurements. The effect of two different mannose:galactose (M:G) ratios of LBG on the rheology and microstructure of ?-carrageenan in KCl was studied. The rheological differences observed in the mixed gel as LBGs were added were found to be dependent on M:G ratio, salt concentration and LBG content. Monolayers of dilute samples of ?-carrageenan mixed with LBGs in varying ratios in 0.10 M KCl were visualised by low-angle rotary metal shadowing for transmission electron microscopy. The results obtained showed that LBG hindered the self-association of ?-carrageenan, and that the effect was enhanced at a higher M:G ratio and as the LBG contents were increased. Small deformation viscoelastic measurements were performed on ?-carrageenan-LBG mixtures in 0.050 and 0.10 M KCl at constant temperatures of 38 and 48 °C, respectively. Increased rheological stability was observed for mixtures containing a relatively high LBG content. Mixtures with a relatively low LBG content showed a maximum in storage modulus and an increase in phase angle. The stabilising effect of LBG on the rheology of the blends was more effective for the LBG with high M:G and as the LBG content was increased. © 1996.
Ämnesord
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Nyckelord
- Food Engineering
- Livsmedelsteknik
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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