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|Título:||Influence of locust bean gum on the rheological properties of kappa-carrageenan systems in the vicinity of the gel point|
|Autor:||Fernandes, P. B.|
Gonçalves, M. P.
Doublier, J. L.
|Citação:||FERNANDES, P. B. ; GONÇALVES, M. P. ; DOUBLIER, J. L. - Influence of locust bean gum on the rheological properties of kappa-carrageenan systems in the vicinity of the gel point. Carbohydrate Polymers. ISSN 0144-8617. Vol. 22, n.º 2 (1993), p. 99-106|
|Resumo:||Viscosity and oscillatory shear measurements have been performed on kappa-carrageenan alone and on kappa-carrageenan/galactomannan (guar gum or locust bean gum) blends in the vicinity of the sol-gel transition. From these measurements, a phase diagram showing the boundary limits for kappa-carrageenan/locust bean gum and kappa-carrageenan/guar gum was established. The viscoelastic behaviour at the transition showed that this process was sharp for the kappa-carrageenan/locust bean gum blend, while for the kappa-carrageenan/guar gum blend, it was more progressive. The kappa-carrageenan content at which the transition took place was estimated and was found to be constant, whatever the total polymer concentration of the mixture studied. This phase transition results in a system whose rheological properties are far removed from those of the original biopolymers. However, it is shown that kappa-carrageenan is primarily responsible for gel network formation.|
|Versão do Editor:||http://www.sciencedirect.com/science/article/pii/014486179390072C|
|Aparece nas colecções:||ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review|
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