Rheological Properties of Mixed Gels: Gelatin, Konjac Glucomannan and Locust Bean Gum
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چکیده
منابع مشابه
Rheology and microstructure of cold-set mixed soybean glycinin- locust bean gum gels
The relationship between the rheological behavior and microstructure of glucono-δ-lactone (GDL) induced cold-set soybean glycinin (Gly)–locust bean gum (LBG) mixed gels was studied. In the presence of 0.05%, 0.10% and 0.15% w/v LBG, the onset of Gly network formation (4.0%, w/v) occurred progressively earlier and the viscoelastic modulus was enhanced significantly as the LBG concentration incre...
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Spruce galactoglucomannan is a wood-derived polysaccharide with a modest molar mass that has recently been made available in kg-scale for research and development of value-added products. To promote the application of spruce galactoglucomannans in, for example, food products, it is vital to understand also the rheological behaviour of the mixtures of galactoglucomannans with other polysaccharid...
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Konjac glucomannan (KGM) has attracted extensive attention because of its biodegradable, non-toxic, harmless, and biocompatible features. Its gelation performance is one of its most significant characteristics and enables wide applications of KGM gels in food, chemical, pharmaceutical, materials, and other fields. Herein, different preparation methods of KGM gels and their microstructures were ...
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An oscillatory capillary rheometer was used to investigate the effects of NaCl, KCl, and CaCl2 on visco-elastic properties of xanthan and locust bean gum (LBG) blends in dilute solution. Gums were evaluated for intrinsic viscosity and elastic component. Molecular conformation of the xanthan–LBG complex was assessed by the power-law and Huggins equations. Addition of any of the three salts reduc...
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The water binding properties of konjac glucomannan (KGM) and carboxymethyl konjac glucomannan (CMKGM) are important for their application in food, pharmaceutical, and chemical engineering fields. The equilibrium moisture content of CMKGM was lower than that of KGM at the relative humidity in the range 30-95% at 25°C. The water absorption and solubility of CMKGM in water solution were lower than...
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ژورنال
عنوان ژورنال: Food Science and Technology Research
سال: 2014
ISSN: 1344-6606,1881-3984
DOI: 10.3136/fstr.20.607