Phase diagrams in kappa-carrageenan/locust bean gum systems

被引：16

作者：

Fernandes, P. B. ^{[1
]}

Goncalves, M. P. ^{[2
]}

Doublier, J. L. ^{[3
]}

机构：

[1] Univ Catolica Portuguesa, Escola Super Biotecnol, P-4200 Porto, Portugal

[2] Ctr Engn Quim, Inst Nacl Invest Cient, P-4099 Porto, Portugal

[3] INRA, F-44026 Nantes, France

来源：

FOOD HYDROCOLLOIDS | 1991年 / 5卷 / 1-2期

关键词：

D O I：

10.1016/S0268-005X(09)80289-0

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Gelation (T-gel) and melting (T-m) temperatures of kappa-carrageen an gels and 4:1 kappa-carrageenan/locust bean gum mixed gels, at different total potassium concentrations (C-T), were determined by means of rheological (dynamic and viscosimetric) measurements. The log C-T was linearly related to T-gel(-1) and T-m(-1). Differences found between both systems are discussed.

引用

页码：71 / 73

页数：3