Phase diagrams in kappa-carrageenan/locust bean gum systems

被引：16
|
作者：
Fernandes, P. B. [1 ]
Goncalves, M. P. [2 ]
Doublier, J. L. [3 ]
机构：
[1] Univ Catolica Portuguesa, Escola Super Biotecnol, P-4200 Porto, Portugal
[2] Ctr Engn Quim, Inst Nacl Invest Cient, P-4099 Porto, Portugal
[3] INRA, F-44026 Nantes, France
来源：
FOOD HYDROCOLLOIDS | 1991年 / 5卷 / 1-2期
关键词：
D O I：
10.1016/S0268-005X(09)80289-0
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Gelation (T-gel) and melting (T-m) temperatures of kappa-carrageen an gels and 4:1 kappa-carrageenan/locust bean gum mixed gels, at different total potassium concentrations (C-T), were determined by means of rheological (dynamic and viscosimetric) measurements. The log C-T was linearly related to T-gel(-1) and T-m(-1). Differences found between both systems are discussed.
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页码：71 / 73
页数：3
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