TY  - SER
AU  - Al-Sayed,Hanan M.A.
AU  - Rasmy,Nagwa M.H.
AU  - Madkour,M.H.F.
AU  - El-Mahdy,R.M.
TI  - Some functional properties of polysaccarides from different sources for application in food products
KW  - Polysaccharides
KW  - Industrial applications
KW  - Xanthan gum
KW  - gellan gum
N1  - Includes references
N2  - 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
UR  - http://nile.enal.sci.eg/EALE/2002/AAS/4702/2/707.pdf
ER  -