Rheology and microstructure of mixtures of iota and kappa-carrageenan
Autor: | Taco Nicolai, Bach T. Nguyen, Viet T.N.T. Bui, Frédéric Renou |
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Přispěvatelé: | Institut des Molécules et Matériaux du Mans (IMMM), Le Mans Université (UM)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), Food Technology Faculty, Nha Trang University, Nha Trang, Khanh Hoa, Vietnam |
Rok vydání: | 2019 |
Předmět: |
Aqueous solution
010304 chemical physics Kappa-Carrageenan Chemistry General Chemical Engineering 04 agricultural and veterinary sciences General Chemistry Microstructure 040401 food science 01 natural sciences law.invention 0404 agricultural biotechnology Magazine Rheology Chemical engineering law 0103 physical sciences Confocal laser scanning microscopy [CHIM]Chemical Sciences Turbidity Iota-Carrageenan ComputingMilieux_MISCELLANEOUS Food Science |
Zdroj: | Food Hydrocolloids Food Hydrocolloids, Elsevier, 2019, 89, pp.180-187. ⟨10.1016/j.foodhyd.2018.10.034⟩ |
ISSN: | 0268-005X 1873-7137 |
Popis: | The issue addressed here is whether kappa carrageenan (κ-car) and iota carrageenan (ι-car) mixed in aqueous solution microphase separate during gelation as has been claimed in the literature. Rheological properties and microstructure of individual κ-car and ι-car solutions as well as their mixtures were studied at different concentrations (5, 10, 20 g/L) in the presence of CaCl2 (0–100 mM). Mixtures showed a two-step gelation process at gelation temperatures (Tc) that coincided with those of corresponding individual κ-car and ι-car solutions. However, the stiffness of the mixed gels was much higher than the sum of the corresponding individual gels. Confocal laser scanning microscopy (CLSM) and turbidity measurements showed that the κ-car gel was always more heterogeneous than the ι-car gel, but less in the mixture than in the individual systems. The results show that microphase separation of ι-car and κ-car in mixed gels is highly unlikely. It is suggested that the increased stiffness of the mixed gels is caused by co-aggregation of κ-car and ι-car or a different structure of the κ-car formed in the mixture. |
Databáze: | OpenAIRE |
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