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Titre :
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Viscoelastic properties of l-carrageenan/gelatin mixtures
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Auteurs :
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C. Michon ;
G. Cuvelier ;
B. Launay ;
A. Parker
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Type de document :
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article/chapitre/communication
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Année de publication :
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1996
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Format :
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p. 161-169
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Langues:
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= Anglais
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Catégories :
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INDUSTRIE AGRO-ALIMENTAIRE
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Mots-clés:
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VISCOSITE
;
TEMPERATURE
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Résumé :
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The storage (G') and loss (G ') moduli of transparent mixtures of l-carrageenan and gelatin have been measured during gelation and melting and compared with those of gelatin and l-carrageenan systems alone. The moduli of the mixtures were always higher than the sum of those of their components alone. Gelatin and l-carrageenan seem to reinforce each other. Three specific temperature domains can be distinguished, delimited by the melting and helix-coil transition temperatures of gelatin and l-carrageenan. An interpretation based on conformational changes and an attractive electrostatic interaction between the two biopolymers is suggested. The temperature dependence of G' and G ' for mixtures has been studied as a function of thermal history (time and temperature of gel ageing), sodium chloride concentration and molecular weight of the l-carrageenan.
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Source :
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Carbohydrate Polymers, vol.331
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