Synergistic effect of the locust bean gum on the thermal phase transitions of kappa-carrageenan gels
Yükleniyor...
Dosyalar
Tarih
2009-03
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Synergism between K-carrageenan and locust bean gum (LBG) was studied using the photon transmission technique. Synergistic effects in these polymeric mixtures strongly affected the physical properties of the gel structure. The transmitted light intensities, I-tr, versus temperature variations were investigated during the gelation and liquefaction processes. Slight synergistic peaks were detected in gel-sol and sol-gel transition temperatures for high kappa-carrageenan/LBG ratios (approx. 80/2). Moreover, apparent synergistic peaks were observed in gel-sol and sol-gel transition activation energies for the mixtures approximately with the ratios of 80/10.
Açıklama
Anahtar Kelimeler
Sol-Gel, Photon transmission, Iota-Carrageenan, Mixed gels, Mixtures, Systems, Galactomannan, Gelation, Model, Mechanism, Rheology, Helices, LBG, Photon transmission technique, Synergistic effect, Carrageenan
Kaynak
Food Hydrocolloids
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
23
Sayı
2
Künye
Arda, E., Kara, S., & Pekcan, M. Ö. (2009). Synergistic effect of the locust bean gum on the thermal phase transitions of [kappa]-carrageenan gels. Food Hydrocolloids, 23(2), 451-459. doi:10.1016/j.foodhyd.2008.02.010
