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2007 | 69 | 4 | 763-773
Tytuł artykułu

Rheological and calorimetric study of the sol–gel transition of κ-carrageenan

Treść / Zawartość
Abstrakt, słowa kluczowe
Źródło
Twórcy
Bibliografia
Dodatkowe informacje
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Rheological and DSC techniques were used to study the effect of κ-carrageenan and KCl concentrations, 0–300mM, on the sol–gel transition as well as on the linear viscoelasticity, at 25°C, of the resulting gels. In heating and cooling DSC tests, the peak temperature was taken as the sol–gel transition point. In rheological tests, sol–gel transitions were determined from the variation of dynamic moduli with frequency and temperature, the independence of the phase angle on frequency and the evolution with temperature of dynamic moduli on cooling and heating at constant frequency and strain. Transition temperatures from DSC and rheology were in good agreement among them and with those previously reported. The three procedures yielded similar results, but the transition temperatures were more easily determined through the independence of the phase angle on frequency. Frequency sweeps showed gel behavior with stiffness increasing with polysaccharide and salt concentration. Below 100mM KCl, G′ increased notably, whereas higher concentrations produced only marginal increases.
Słowa kluczowe
Czasopismo
Carbohydrate Polymers , ISSN 01448617
Rocznik
Tom
69
Numer
4
Strony
763-773
Opis fizyczny
Twórcy
  • Centro de Desarrollo de Productos Bióticos – IPN, Km 8.5 Carr, Yautepec-Jojutla, Yautepec, Morelos 62731, Mexico
  • Departamento de Alimentos y Biotecnología, Facultad de Química “E”–UNAM, Ciudad Universitaria, México D.F. 04510, Mexico , tecante@servidor.unam.mx
Bibliografia
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Kolekcja
Elsevier
Identyfikator YADDA
bwmeta1.element.elsevier-4d6fb703-810f-3bdf-828e-a5f286cb036f
Identyfikatory
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