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Some functional properties of polysaccarides from different sources for application in food products [electronic resource].

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Al-Sayed, Hanan M. A

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Language: English Summary language: Arabic Description: p. 707-721Other title:

بعض الخصائص الوظيفية للسكريدات العديدة من مصادر مختلفة لاستخدامها في المنتجات الغذائية [Added title page title]

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Annals of agricultural science, 2002 v. 47 (2) [electronic resource].

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In: Annals of Agricultural Science 2002.v.47(2)Summary: 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.

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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.

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