Synergistic effect of the locust bean gum on the thermal phase transitions of kappa-carrageenan gels
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CitationArda, E., Kara, S., & Pekcan, M. Ö. (2009). Synergistic effect of the locust bean gum on the thermal phase transitions of [kappa]-carrageenan gels. Food Hydrocolloids, 23(2), 451-459. doi:10.1016/j.foodhyd.2008.02.010
Synergism between K-carrageenan and locust bean gum (LBG) was studied using the photon transmission technique. Synergistic effects in these polymeric mixtures strongly affected the physical properties of the gel structure. The transmitted light intensities, I-tr, versus temperature variations were investigated during the gelation and liquefaction processes. Slight synergistic peaks were detected in gel-sol and sol-gel transition temperatures for high kappa-carrageenan/LBG ratios (approx. 80/2). Moreover, apparent synergistic peaks were observed in gel-sol and sol-gel transition activation energies for the mixtures approximately with the ratios of 80/10.