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
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