Interaction of hydrocolloid networks with mono- and oligosaccharides

被引：11

作者：

Ptaszek, Pawel ^{[1
]}

Lukasiewicz, Marcin ^{[1
]}

Achremowicz, Bohdan ^{[1
]}

Grzesik, Miroslaw ^{[1
]}

机构：

[1] Univ Agr, Dept Food Technol, PL-30149 Krakow, Poland

来源：

POLYMER BULLETIN | 2007年 / 58卷 / 01期

关键词：

D O I：

10.1007/s00289-006-0633-0

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

The presented research covers the investigation on the interaction of basic mono- (D-glucose, D-fructose) and a disaccharide (saccharose) with two of the most used hydrocolloids, i.e. guar gum and xanthan. As a basic model the 50% water solution of an appropriate carbohydrate with 1%wt. of a hydrocolloid was chosen. Viscoelastic measurements were carried out at different temperatures. The analysis covered the time-temperature superposition method and fitting the continuous Maxwell model to the experimental data.

引用

页码：295 / 303

页数：9

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