Rheological investigation of the interaction between amylose and κ-carrageenan

By combining rheological and turbidity measurements, the interaction and viscoelastic properties of amylose–κ-carrageenan mixtures were investigated under conditions allowing gelation of the former and gelation or non-gelation of the latter. Amylose concentration was kept constant (1.34 wt%) and car...

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Bibliographic Details
Published in:Carbohydrate polymers 2002-08, Vol.49 (2), p.177-183
Main Authors: Tecante, A, Doublier, J.L
Format: Article
Language:English
Subjects:
Amylose
Applied sciences
Carrageenan
Chemical Sciences
Exact sciences and technology
Gels
Natural polymers
Physicochemistry of polymers
Polymers
Polysaccharides
Rheology
Starch and polysaccharides
Viscoelasticity
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Summary:By combining rheological and turbidity measurements, the interaction and viscoelastic properties of amylose–κ-carrageenan mixtures were investigated under conditions allowing gelation of the former and gelation or non-gelation of the latter. Amylose concentration was kept constant (1.34 wt%) and carrageenan content was varied from 0.093 to 1.38 wt%. Amylose was dispersed in water at 150°C and its gelation was induced by quenching aqueous solutions from 80 to 25°C. When desired, carrageenan gelation was also induced by addition of 20 mM KCl. Absorbance and gel-cure profiles were highly dependent on carrageenan concentration and presence of salt. The storage modulus at 15 h depended strongly on carrageenan concentration; for concentrations
ISSN:0144-8617
1879-1344
DOI:10.1016/S0144-8617(01)00317-4