SYNERGISTIC INTERACTION BETWEEN KAPPA-CARRAGEENAN AND LOCUST-BEAN GUM IN AQUEOUS-MEDIA

被引:49
|
作者
TAKO, M
NAKAMURA, S
机构
来源
AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1986年 / 50卷 / 11期
关键词
D O I
10.1080/00021369.1986.10867826
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
引用
收藏
页码:2817 / 2822
页数:6
相关论文
共 50 条
  • [31] Influence of NaCMC in viscous synergism of locust bean gum plus kappa carrageenan mixtures
    Hernández, MJ
    Dolz, J
    Dolz, M
    Herráez, M
    Delegido, J
    Pellicer, J
    PROGRESS AND TRENDS IN RHEOLOGY V, 1998, : 193 - 194
  • [32] Influence of locust bean gum on the rheological behaviour and microstructure of K-kappa-carrageenan
    Lundin, L
    Hermansson, AM
    CARBOHYDRATE POLYMERS, 1995, 28 (02) : 91 - 99
  • [33] Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof
    Martins, Joana T.
    Cerqueira, Miguel A.
    Bourbon, Ana I.
    Pinheiro, Ana C.
    Souza, Bartolomeu W. S.
    Vicente, Antonio A.
    FOOD HYDROCOLLOIDS, 2012, 29 (02) : 280 - 289
  • [34] SYNERGISTIC INTERACTION BETWEEN XANTHAN AND KONJAC GLUCOMANNAN IN AQUEOUS-MEDIA
    TAKO, M
    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 1992, 56 (08) : 1188 - 1192
  • [35] COUNTERDIFFUSION OF LACTOSE AND LACTIC-ACID IN KAPPA-CARRAGEENAN LOCUST BEAN GUM GEL BEADS WITH OR WITHOUT ENTRAPPED LACTIC-ACID BACTERIA
    ARNAUD, JP
    LACROIX, C
    CASTAIGNE, F
    ENZYME AND MICROBIAL TECHNOLOGY, 1992, 14 (09) : 715 - 724
  • [36] Mechanical properties of kappa carrageenan-locust bean gum mixed gels with added sucrose
    Fiszman, S. M.
    Duran, L.
    FOOD HYDROCOLLOIDS, 1989, 3 (03) : 209 - 216
  • [37] FUNCTIONAL-PROPERTIES OF CAROB BEAN GUM - EFFECTS ON COMPRESSION RESISTANCE OF BOTH AGAR-CARRAGEENAN AND KAPPA-CARRAGEENAN GELS
    FISZMAN, SM
    BAIDON, S
    COSTELL, E
    DURAN, L
    REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1987, 27 (04): : 519 - 529
  • [38] Synergistic interaction of Locust Bean Gum and Xanthan investigated by rheology and light scattering
    Sandolo, Chiara
    Bulone, Donatella
    Mangione, Maria R.
    Margheritelli, Silvia
    Di Meo, Chiara
    Alhaique, Franco
    Matricardi, Pietro
    Coviello, Tommasina
    CARBOHYDRATE POLYMERS, 2010, 82 (03) : 733 - 741
  • [39] Effect of Xanthan Gum, Kappa-Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism
    Gong, Sijia
    Shi, Xuefeng
    Zheng, Jiangxia
    Dai, Ruitong
    Li, Junying
    Xu, Guiyun
    Li, Xingmin
    FOODS, 2022, 11 (14)
  • [40] Effect of deacetylation on the synergistic interaction of acetan with locust bean gum or konjac mannan
    Ojinnaka, C
    Brownsey, GJ
    Morris, ER
    Morris, VJ
    CARBOHYDRATE RESEARCH, 1997, 305 (01) : 101 - 108