Synergistic effect of the locust bean gum on the thermal phase transitions of κ-carrageenan gels

Synergism between κ-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 i...

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Published inFood hydrocolloids Vol. 23; no. 2; pp. 451 - 459
Main Authors Arda, Ertan, Kara, Selim, Pekcan, Önder
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.03.2009
[New York, NY]: Elsevier Science
Subjects
Carrageenan
carrageenan gels
Foods
functional properties
Gel-Sol
gelation
LBG
Locust bean gum
phase transition
Photon transmission technique
Photons
Physical properties
Sol gel process
swelling (materials)
synergism
Synergistic effect
temperature
Transition temperature
LBG
Carrageenan
Photon transmission technique
Synergistic effect
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Summary:Synergism between κ-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 κ-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.
Bibliography:http://dx.doi.org/10.1016/j.foodhyd.2008.02.010
ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2008.02.010