Rheology and microstructure of mixtures of iota and kappa-carrageenan

Autor: Taco Nicolai, Bach T. Nguyen, Viet T.N.T. Bui, Frédéric Renou
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:
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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