Rheological measurement of κ-carrageenan during gelation

Richardson, Robert K.; Goycoolea, Francisco M.

doi:10.1016/0144-8617(94)90134-1

Cited by 65 publications

(22 citation statements)

References 2 publications

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“…This can be justified by the presence of fracture within the sample or slippage between the sample and the measuring geometry. Richardson and Goycoolea (1994) observed similar a behaviour with deacylated konjac glucomannan where the values of G 0 and G 00 decreased during gelation. Further experiments are needed in order to confirm the presence of fracture and/or slippage.…”

Section: Effect Of Concentration and Type Of Gellan On The Gelation Ksupporting

confidence: 70%

Novel mango bars using gellan gum as gelling agent: Rheological and microstructural studies

Danalache

Mata

Moldão‐Martins

et al. 2015

LWT - Food Science and Technology

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a b s t r a c tThis work aimed the development of mango bars, made with fresh mango puree and gellan gum. The influence of gellan concentration as well as the ratio of LA (low-acyl) and HA (high-acyl) gellan on the rheological and microstructural properties of the mango bars was studied. Rheological outcomes showed that both LA and HA, and in mixtures, were able to produce jellified products, within a rather low maturation time. Furthermore, a synergistic effect was observed at different ratios of LA/HA, enabling the production of mango bars with intermediate viscoelastic properties. Higher values of the dynamic moduli were perceived as the LA content increased. Confocal microscopy is in agreement with the rheological results, revealing a weakening of the gel structure with the increasing percentage of HA. Results suggest that 1 g of LA/HA 50/50 per 100 g of puree produces structures with suitable mechanical properties. However, the results need to be correlated to texture and sensory analysis, before proceeding to the next steps of product development.

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Section: Effect Of Concentration and Type Of Gellan On The Gelation Ksupporting

confidence: 70%

Novel mango bars using gellan gum as gelling agent: Rheological and microstructural studies

Danalache

Mata

Moldão‐Martins

et al. 2015

LWT - Food Science and Technology

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“…These concentration ranges are consistent with the findings of Watase and Nishinari (1986) that Young's moduli of 2% -carrageenan gels aged at 5°C for 2 days appeared to maximize at 0.2 M alkali metal salts or 0.03 to 0.1 M alkali earth metal salts. By comparing with the gentle decrement in gel strength at high NaCl and CaCl 2 concentrations ( Figure 4B), the notable drops in GЈ max and dGЈ/dt of the same salt systems (Figure 2) can be linked to the results of inappropriate contact between measuring geometry and carrageenan gel with serious syneresis (Richardson and Goycoolea 1994).…”

Section: Effects Of Salt Concentrationsmentioning

confidence: 98%

Effects of Cation Properties on Sol‐gel Transition and Gel Properties of κ‐carrageenan

Lai¹,

Wong²,

Lii³

2000

Journal of Food Science

102

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The phase transition temperatures, rheological properties and gel-network characteristics for gelation of -carrageenan-salt (NaCl, KCl and CaCl 2 ) solutions and their aged gels were investigated. The effectiveness of increasing gelling and gel-melting temperatures at the salt concentrations examined followed the sequence of K + > Ca 2+ > Na + . This sequence was also true for the gel strength and the melting enthalpy (DH) of the most crosslinked junction zones of aged gels at low salt concentrations. Nonetheless, a different order (Ca ++ > K + and Na + ) was found for increasing storage modulus and gelation rate during early-stage gelation, thermal hysteresis and the DH of aged gels in some salt-carrageenan systems.

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“…Being a sulfated polysaccharide, carrageenan is biocompatible, biodegradable, nontoxic, cheap and gel forming [17], however, the use of carrageenan as antibacterial coating is limited [18] [19]. In one study, oligosaccharides from κ-carrageenan have antibacterial activities against E. coli, S. aureus, S. cere, P. citr and Mucor sp.…”

Section: Introductionmentioning

confidence: 99%

Antibacterial Activity of Polyethylenimine/Carrageenan Multilayer against Pathogenic Bacteria

Briones¹,

Sato²,

Bigol³

2014

ACES

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The multilayer of polyethylenimine (PEI) and carrageenan (κ, ι, λ) formed by layer-by-layer assembly was investigated for its antibacterial activity against Enterobacter cloaceae, Staphylococcus aureus and Enterococcus faecalis 29505 for potential use as coating on biomaterial surface. All the multilayers exhibited growth inhibition. PEI/Iota carrageenan multilayer was effective in inhibiting the growth of the E. cloaceae, S. aureus and E. faecalis while PEI/Lambda carrageenan was effective in inhibiting the growth of E. cloaceae. Results of the paper strip test for combined action of carrageenan and PEI showed synergism with regards to bacterial growth inhibition. The multilayers had also contact-killing effect with the test organisms. The multilayer was also characterized by atomic force microscopy (AFM), X-ray photoelectron spectroscopy (XPS) and biomolecular interaction analysis.

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Rheological measurement of κ-carrageenan during gelation

Cited by 65 publications

References 2 publications

Novel mango bars using gellan gum as gelling agent: Rheological and microstructural studies

Novel mango bars using gellan gum as gelling agent: Rheological and microstructural studies

Effects of Cation Properties on Sol‐gel Transition and Gel Properties of κ‐carrageenan

Antibacterial Activity of Polyethylenimine/Carrageenan Multilayer against Pathogenic Bacteria

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