EFFECT OF MESQUITE SEED GUM ADDITION TO KAPPA-CARRAGEENAN OR XANTHAN GUM MIXED SYSTEMS

Authors
FERNANDES PB FIGUEIREDO AA
Citation
Pb. Fernandes et Aa. Figueiredo, EFFECT OF MESQUITE SEED GUM ADDITION TO KAPPA-CARRAGEENAN OR XANTHAN GUM MIXED SYSTEMS, Food hydrocolloids, 9(4), 1995, pp. 251-255
Citations number
17
Categorie Soggetti
Food Science & Tenology","Chemistry Physical","Chemistry Applied
Journal title
Food hydrocolloids → ACNP
ISSN journal
0268005X
Volume
9
Issue
4
Year of publication
1995
Pages
251 - 255
Database
ISI
SICI code
0268-005X(1995)9:4<251:EOMSGA>2.0.ZU;2-T
Abstract
The effect of mesquite seed gum (MSG) on the thermal behaviour and str ucture of kappa-carrageenan (kappa-car) or xanthan gum (XG) systems by means of oscillatory shear experiments was investigated. Despite the low molecular weight of the polysaccharide of MSG its low galactose co ntent confers to this sample a certain reactivity when mixed with kapp a-car or XG. The thermorheological profiles of MSG/XG or kappa-car wer e quite comparable to those described for Guar gum/XG or kappa-car ble nds.