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Titre :
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A mixed system composed of different molecular weights konjac glucomannan and kappa-carrageenan .2. Molecular weight dependence of viscoelasticity and thermal properties
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Auteurs :
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K. Kohyama ;
Y. Sano ;
K. Nishinari
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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;229-238
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Langues:
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= Anglais
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Catégories :
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PHYSIQUE ETAT DE LA MATIERE
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Mots-clés:
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RHEOLOGIE
;
PROPRIETE THERMIQUE
;
CHANGEMENT D'ETAT
;
VISCOELASTICITE
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Résumé :
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Rheological and thermal properties for 5:5 mixed gels of konjac glucomannan (KGM) with five different molecular weights and kappa-carrageenan (CAR) were studied. Molecular weight distribution was analysed by gel permeation chromatography (GPC). Dynamic and static viscoelastic moduli for the mixed gels were much smaller than those for gels of CAR alone and became larger with increasing molecular weight of KGM. Gel-sol transition for mixed systems with total gum content 1.5% w/w occurred at the temperatures between the transition temperature for 0.75% w/w CAR and that for 1.5% w/w CAR. Gel-to-sol and sol-to-gel transition temperatures for the mixed systems were slightly increased with increasing molecular weight of KGM in the mixture observed in differential scanning calorimetry (DSC). One exothermic peak was observed in cooling DSC curves, while two endothermic peaks appeared in heating DSC curves for 5:5 mixed systems.
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Source :
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Food hydrocolloids, vol.10, n°2
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