The rheology of K+-κ-carrageenan as a weak gel

被引：115

作者：

Chen, Y

Liao, ML

Dunstan, DE ^{[1
]}

机构：

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

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

来源：

CARBOHYDRATE POLYMERS | 2002年 / 50卷 / 02期

关键词：

K plus kappa-carrageenan; rheology; sheared gel;

D O I：

10.1016/S0144-8617(02)00009-7

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

The pure potassium form Of K-carrageenan shows rheological behaviour which is very different to that observed for the commercial (unpurified) sample. The measured rheology at 1% concentration of the purified K-carrageenan is consistent with weak gel behaviour. The resulting weak gel has a significantly smaller linear viscoelastic region than the unpurified commercial form. Upon large deformation, the gel flows. We report results for the viscosity versus shear rate where the sheared gel demonstrates significant structural recovery with time after shearing. The effects of temperature, polymer concentration and KCl addition on the rheology of the gel have been investigated. The role of both calcium and potassium ions is discussed. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：109 / 116

页数：8

共 17 条

[1]

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