Dynamic viscoelastic behavior of gellan-ι-carrageenan and gellan-xanthan gels
作者： A.I Rodrı́guez-Hernández , A Tecante
DOI: 10.1016/S0268-005X(98)00070-8
关键词: Rheology 、 Xanthan gum 、 Syneresis 、 Viscoelasticity 、 Deformation (engineering) 、 Brittleness 、 Chemical engineering 、 Polysaccharide 、 Carrageenan 、 Chemistry 、 Food science 、 General chemistry 、 General Chemical Engineering
摘要: Abstract Small deformation oscillatory shear tests in the linear domain of viscoelasticity were carried out at 25°C gels gellan-iota carrageenan and gellan-xanthan, order to determine contribution both polysaccharides viscoelastic behavior mixture. Admixtures having a constant total concentration 0.5% (w/w) with different proportions prepared presence 0.01 mol/kg CaCl 2 . The storage loss moduli gellan alone highest two-component decreased as proportion was reduced. Mixed equal or lower than 50% mass less stiff brittle, hence more elastic, exhibited higher dependence phase angle frequency gels. Presence xanthan also reduced syneresis considerably. No enhancement rheological properties observed results suggest that separate-phase systems are formed.
elsevier.com
researchgate.net 
sci-hub.se 参考文章(15)
Per-erik Jansson, Lennart Kenne, Bengt Lindberg, Structure of the extracellular polysaccharide from xanthomonas campestris Carbohydrate Research. ,vol. 45, pp. 275- 282 ,(1975) , 10.1016/S0008-6215(00)85885-1
M.G. Lynch, D.M. Mulvihill, The influence of caseins on the rheology of ι-carrageenan gels Food Hydrocolloids. ,vol. 8, pp. 317- 329 ,(1994) , 10.1016/S0268-005X(09)80344-5
Edwin R. Morris, David A. Rees, Geoffrey Robinson, Cation-specific aggregation of carrageenan helices: Domain model of polymer gel structure Journal of Molecular Biology. ,vol. 138, pp. 349- 362 ,(1980) , 10.1016/0022-2836(80)90291-0
Leif Lundin, Anne-Marie Hermansson, Supermolecular aspects of xanthan-locust bean gum gels based on rheology and electron microscopy Carbohydrate Polymers. ,vol. 26, pp. 129- 140 ,(1995) , 10.1016/0144-8617(94)00070-A
Emako Miyoshi, Tomohisa Takaya, Peter Anthony Williams, Katsuyoshi Nishinari, Effects of Sodium Chloride and Calcium Chloride on the Interaction between Gellan Gum and Konjac Glucomannan Journal of Agricultural and Food Chemistry. ,vol. 44, pp. 2486- 2495 ,(1996) , 10.1021/JF950600V
G. Sworn, G.R. Sanderson, W. Gibson, Gellan gum fluid gels Food Hydrocolloids. ,vol. 9, pp. 265- 271 ,(1995) , 10.1016/S0268-005X(09)80257-9
Richard O. Mannion, Colin D. Melia, Bernard Launay, Gerard Cuvelier, Sandra E. Hill, Steven E. Harding, John R. Mitchell, Xanthan/locust bean gum interactions at room temperature Carbohydrate Polymers. ,vol. 19, pp. 91- 97 ,(1992) , 10.1016/0144-8617(92)90118-A
D.F. Zhan, M.J. Ridout, G.J. Brownsey, V.J. Morris, Xanthan-locust bean gum interactions and gelation Carbohydrate Polymers. ,vol. 21, pp. 53- 58 ,(1993) , 10.1016/0144-8617(93)90117-M
Lennart Piculell, Svante Nilsson, Per Muhrbeck, Effects of small amounts of kappa-carrageenan on the rheology of aqueous iota-carrageenan Carbohydrate Polymers. ,vol. 18, pp. 199- 208 ,(1992) , 10.1016/0144-8617(92)90064-W
Maria Papageorgiou, Stefan Kasapis, Robert K. Richardson, Steric exclusion phenomena in gellan/gelatin systems I. Physical properties of single and binary gels Food Hydrocolloids. ,vol. 8, pp. 97- 112 ,(1994) , 10.1016/S0268-005X(09)80036-2