Résumé :
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The viscoelastic and microstructural influences of 0.1-0.6% locust bean gum on 0.5 or 1.0% kappa-carrageenan gels, in different ionic environments, have been studied using small deformation oscillatory measurements and transmission electron microscopy (TEM). The results from the rheological measurements showed synergistic effects in the storage modulus, G', as locust bean gum, of two different mannose to galactose ratios (3 and 5), was mixed with ion-exchanged Na-and Ca-kappa-carrageenan, in 0.25 M NaCl and 0.030 M CaCl2, respectively. The increase in G' was dependent on the mannose to galactose ratio, polymer concentrations, and ionic environment.
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