Structural and Rheological Properties of Gelatin-Carrageenan Mixtures
Küçük Resim Yok
Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
TUBITAK
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Rheological steady shear and dynamical measurement of gelatin-carragenan (G-CR) 1%, w/v mixtures at mixing ratios of 1:1 and 2:1at pH 7.0 were performed using stress controlled rheometer. The results reveal that Herschel-Bulkley (HB) rheological flow model gives the best fit (R2=0.993) to capture the flow characteristics of highly yielding G-CR mixtures. Carrageenan improves the gel strength of the mixture due to moving towards more elastic modulus (order of G’?103) as compared to gelatin elastic modulus (order of G’?10). At 1.0 % of gum concentration, 2:1 of gum ratio, 13oC of temperature, and pH of 7.0, the gel strength texture for G-CR mixtures were found to be as 4.71 N. Strengthening of gel network structures were also confirmed using SEM analysis of G-CR mixtures. © 2019, TUBITAK. All rights reserved.
Açıklama
Anahtar Kelimeler
Carrageenan (CR), G-CR gel network, Gelatin (G), Rheological measurements
Kaynak
El-Cezeri Journal of Science and Engineering
WoS Q Değeri
Scopus Q Değeri
Q4
Cilt
6
Sayı
3
