Some functional properties of polysaccarides from different sources for application in food products
Al-Sayed, Hanan M. A.
Some functional properties of polysaccarides from different sources for application in food products [electronic resource]. بعض الخصائص الوظيفية للسكريدات العديدة من مصادر مختلفة لاستخدامها في المنتجات الغذائية. - p. 707-721.
Includes references.
Functional properties of Rhizobium polysaccharide (RPS), xanthan, gellan, car- rageenan and guar gums were measured under different conditions . Solutions of polysaccharides had a dynamic viscosity that was dependent on shear rate and gum concentration . Xanthan, RPS, and guar gum gave highly viscous solutions at 0.4% (w/w) concentration. Low leYels of Ca++ cation were more effective gel-formers than Na⁺ cation in a 0.5% carrageenan and gellan solutions, only 1/30 to1/50 of the monovalent cation concentration was needed to form divalent cation gels with similar strength . With decreasing pH down to 3.5, gellan and carrageenan formed more strong gel with and without Na⁺ and Ca++ cations.
Summary in Arabic.
Polysaccharides.
Polysaccharides--Industrial applications
Xanthan gum.
gellan gum
Some functional properties of polysaccarides from different sources for application in food products [electronic resource]. بعض الخصائص الوظيفية للسكريدات العديدة من مصادر مختلفة لاستخدامها في المنتجات الغذائية. - p. 707-721.
Includes references.
Functional properties of Rhizobium polysaccharide (RPS), xanthan, gellan, car- rageenan and guar gums were measured under different conditions . Solutions of polysaccharides had a dynamic viscosity that was dependent on shear rate and gum concentration . Xanthan, RPS, and guar gum gave highly viscous solutions at 0.4% (w/w) concentration. Low leYels of Ca++ cation were more effective gel-formers than Na⁺ cation in a 0.5% carrageenan and gellan solutions, only 1/30 to1/50 of the monovalent cation concentration was needed to form divalent cation gels with similar strength . With decreasing pH down to 3.5, gellan and carrageenan formed more strong gel with and without Na⁺ and Ca++ cations.
Summary in Arabic.
Polysaccharides.
Polysaccharides--Industrial applications
Xanthan gum.
gellan gum