Structural elucidation of mixed carrageenan gels using rheometry
| Autor: | Florian Wurm, Felix Nussbaumer, Tung Pham, Thomas Bechtold |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
010304 chemical physics
Rheometry General Chemical Engineering Intermolecular force 04 agricultural and veterinary sciences General Chemistry Dynamic mechanical analysis 040401 food science 01 natural sciences Carrageenan Dilution chemistry.chemical_compound 0404 agricultural biotechnology Rheology Chemical engineering chemistry Phase (matter) 0103 physical sciences Molecule Food Science |
| Zdroj: | Food Hydrocolloids. 95:533-539 |
| ISSN: | 0268-005X |
| DOI: | 10.1016/j.foodhyd.2019.05.005 |
| Popis: | The rheology of mixed carrageenan gels was investigated at 15 mM calcium, 50 mM potassium and 20 mM sodium concentration. Used carrageenans were of ι-, κ- and Furcellaran-type and mixtures of two types were prepared. We found phase separation in all three possible mixtures showing different degrees of phase separation. ι-/κ-mixture's follow the biphasic model approach with phase parameter k = (0.24 ± 0.01) being close to the theoretical value of k = 0.2 for bicontinuity. For furcellaran/ι-carrageenan phase separation is less distinct, resulting in a lower phase parameter compared to ι-/κ-mixtures. We assume less sulphate ester groups on the furcellaran molecules enable a higher degree of intermixing and more counter phase dilution during gel preparation procedure. Furcellaran/κ-carrageenan gels show synergistic behaviour with respect to storage modulus. Whether the synergy is derived from enforcing phase borders or intermolecular binding could not be clarified. |
| Databáze: | OpenAIRE |
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