On the incompatibility of alkaline gelatin and locust bean gum in aqueous solution

Authors
Alves, MM Antonov, YA Goncalves, MP
Citation
Mm. Alves et al., On the incompatibility of alkaline gelatin and locust bean gum in aqueous solution, FOOD HYDROC, 13(1), 1999, pp. 77-80
Citations number
31
Categorie Soggetti
Food Science/Nutrition
Journal title
FOOD HYDROCOLLOIDS
ISSN journal
0268005X → ACNP
Volume
13
Issue
1
Year of publication
1999
Pages
77 - 80
Database
ISI
SICI code
0268-005X(199901)13:1<77:OTIOAG>2.0.ZU;2-Q
Abstract
The compatibility of gelatin with 'high temperature' and 'low temperature' fractions of locust bean gum (LBG) (LBG(LTF) and LBG(HTF)) as well as with whole LEG (LBG(t)) at pH=5, ionic strength (mu)=0.002 /NaCl/ and 313 K was studied. In the above conditions mannose/galactose ratio (MGR) of LEG molec ules is an important factor controlling their compatibility with gelatin an d the water distribution between coexisting phases. (C) 1998 Elsevier Scien ce Ltd. All rights reserved.