Rheological characterisation of κ-carrageenan/locust bean gum mixtures

被引：50

作者：

Chen, Y ^{[1
]}

Liao, ML

Boger, DV

Dunstan, DE

机构：

[1] Univ Melbourne, Cooperat Res Ctr Bioprod, Dept Chem Engn, Melbourne, Vic 3010, Australia

[2] Univ Melbourne, Cooperat Res Ctr Bioprod, Sch Bot, Melbourne, Vic 3010, Australia

来源：

CARBOHYDRATE POLYMERS | 2001年 / 46卷 / 02期

关键词：

carrageenan; locust bean gum; Young's modulus; rheology;

D O I：

10.1016/S0144-8617(00)00293-9

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

The rheological behaviour of the binary system of kappa -carrageenan and locust bean gum (LBG) has been characterised using both compression and shear measurements. Slip effects caused by syneresis of the kappa -carrageenan during dynamic shear measurements were eliminated through the use of pre-formed gels glued between parallel plates. The improved measurement system yielded very high G ' values of the order 10,000-30,000 Pa for 1% kappa -carrageenan gels in 0-0.2 M added KCI conditions. The introduction of LEG showed no synergistic peak in gel strength (G ' and E) at any KCl concentration when the total polymer concentration was kept constant. Measurements of Young's modulus for the same gels yielded a Poisson's ratio of 0.5. Compression rupture stress and strain were also monitored to study the interaction between the two gums. A peak in rupture was observed at a kappa -carrageenan/LBG ratio of similar to6:4. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：117 / 124

页数：8

共 29 条

[1]

ARNAUD JP, 1989, J TEXTURE STUD, V19, P419, DOI 10.1111/j.1745-4603.1988.tb00412.x

[2]

Comparative studies of the mechanical properties of mixed gels formed by kappa carrageenan and tara gum or carob gum [J].

Cairns, P. ;

Morris, V. J. ;

Miles, M. J. ;

Brownsey, G. J. .

FOOD HYDROCOLLOIDS, 1986, 1 (01) :89-93

[3]

X-RAY FIBER-DIFFRACTION STUDIES OF SYNERGISTIC, BINARY POLYSACCHARIDE GELS [J].

CAIRNS, P ;

MILES, MJ ;

MORRIS, VJ ;

BROWNSEY, GJ .

CARBOHYDRATE RESEARCH, 1987, 160 :411-423

[4]

INTERMOLECULAR BINDING OF XANTHAN GUM AND CAROB GUM [J].

CAIRNS, P ;

MILES, MJ ;

MORRIS, VJ .

NATURE, 1986, 322 (6074) :89-90

[5]

Dea I. C. M., 1975, Advances in Carbohydrate Chemistry and Biochemistry, V31, P241

[6]

TERTIARY AND QUATERNARY STRUCTURE IN AQUEOUS POLYSACCHARIDE SYSTEMS WHICH MODEL CELL-WALL COHESION - REVERSIBLE CHANGES IN CONFORMATION AND ASSOCIATION OF AGAROSE, CARRAGEENAN AND GALACTOMANNANS [J].

DEA, ICM ;

MCKINNON, AA ;

REES, DA .

JOURNAL OF MOLECULAR BIOLOGY, 1972, 68 (01) :153-&

[7]

Dey P.M., 1978, ADV CARBOHYD CHEM BI, V35, P341

[8]

RHEOLOGY OF GALACTOMANNAN SOLUTIONS - COMPARATIVE-STUDY OF GUAR GUM AND LOCUST BEAN GUM [J].

DOUBLIER, JL ;

LAUNAY, B .

JOURNAL OF TEXTURE STUDIES, 1981, 12 (02) :151-172

[9]

Syneresis of κ-carrageenan gels at different KCl and LBG concentrations [J].

Dunstan, DE ;

Salvatore, R ;

Jonsson, M ;

Liao, ML .

GUMS AND STABILISERS FOR THE FOOD INDUSTRY 10, 2000, (251) :137-147

[10]

DURAN L, 1985, GUMS STABILIZERS FOO, V3, P177

← 1 2 3 →