Rheological characterization of experimental dairy creams formulated with locust bean gum (LBG) and λ-carrageenan combinations

被引：31

作者：

Camacho, MM ^{[1
]}

Martínez-Navarrete, N ^{[1
]}

Chiralt, A ^{[1
]}

机构：

[1] Univ Politecn Valencia, Dept Food Technol, E-46071 Valencia, Spain

来源：

INTERNATIONAL DAIRY JOURNAL | 2005年 / 15卷 / 03期

关键词：

locust bean; lambda-carrageenan; dairy cream; rheology;

D O I：

10.1016/j.idairyj.2004.07.008

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of the locust bean gum (LBG)-lambda-carrageenan stabilizer combination on the rheology of dairy creams was analyzed. A central composite factorial design was used to choose the LBG-lambda-carrageenan ratio, the weight fraction of each gum ranging from 0 to 0.1 g per 100 g cream. Cross' rheological model was closely fitted to describe the flow curves of the samples and Cross parameters were correlated with gum concentrations. The rheological behaviour of model aqueous gum solutions, with the same pH, ionic strength, and competitive solute concentration as the cream serum, was also examined to analyze gum interactions. Strong interaction of lambda-carrageenan with cream components, probably with caseins, may be anticipated based on a great increase in viscosity. The functional role of LBG seems to be associated with an increase in the emulsion shear stability. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：243 / 248

页数：6

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