Rheological characterisation of κ-carrageenan/locust bean gum mixtures

被引：39
|
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 ;
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
收藏
页码：117 / 124
页数：8
相关论文
共 50 条
  • [1] Rheological characterization of synergistic mixtures of carrageenan and locust bean gum for aqueous gelcasting of alumina
    Santacruz, I
    Nieto, MI
    Moreno, R
    [J]. JOURNAL OF THE AMERICAN CERAMIC SOCIETY, 2002, 85 (10) : 2432 - 2436
  • [2] RHEOLOGICAL BEHAVIOR OF KAPPA-CARRAGEENAN LOCUST BEAN GUM MIXED GELS
    ARNAUD, JP
    CHOPLIN, L
    LACROX, C
    [J]. JOURNAL OF TEXTURE STUDIES, 1989, 19 (04) : 419 - 430
  • [3] Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan
    Tang, Meng-xue
    Lei, Yu-chen
    Wang, Yong
    Li, Dong
    Wang, Li-jun
    [J]. Food Hydrocolloids, 2021, 112
  • [4] Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan
    Tang, Meng-xue
    Lei, Yu-chen
    Wang, Yong
    Li, Dong
    Wang, Li-jun
    [J]. FOOD HYDROCOLLOIDS, 2021, 112
  • [5] RHEOLOGICAL BEHAVIOR OF MIXED GELS OF KAPPA-CARRAGEENAN LOCUST BEAN GUM
    STADING, M
    HERMANSSON, AM
    [J]. CARBOHYDRATE POLYMERS, 1993, 22 (01) : 49 - 56
  • [6] Effect of sucrose on rheological properties of xanthan gum-locust bean gum mixtures
    Wonjun Jo
    Byoungseung Yoo
    [J]. Food Science and Biotechnology, 2019, 28 : 1487 - 1492
  • [7] Effect of sucrose on rheological properties of xanthan gum-locust bean gum mixtures
    Jo, Wonjun
    Yoo, Byoungseung
    [J]. FOOD SCIENCE AND BIOTECHNOLOGY, 2019, 28 (05) : 1487 - 1492
  • [8] Influence of locust bean gum on the rheological behaviour and microstructure of K-kappa-carrageenan
    Lundin, L
    Hermansson, AM
    [J]. CARBOHYDRATE POLYMERS, 1995, 28 (02) : 91 - 99
  • [9] MICROSCOPIC IMAGING OF NETWORK STRANDS IN AGAR, CARRAGEENAN, LOCUST BEAN GUM AND KAPPA-CARRAGEENAN LOCUST BEAN GUM GELS
    BRIGHAM, JE
    GIDLEY, MJ
    HOFFMANN, RA
    SMITH, CG
    [J]. FOOD HYDROCOLLOIDS, 1994, 8 (3-4) : 331 - 344
  • [10] SENSORY AND RHEOLOGICAL PROPERTIES OF KAPPA-CARRAGEENAN GELS MIXED WITH LOCUST BEAN GUM, TARA GUM OR GUAR GUM
    MURAYAMA, A
    ICHIKAWA, Y
    KAWABATA, A
    [J]. JOURNAL OF TEXTURE STUDIES, 1995, 26 (03) : 239 - 254
12345