差示扫描量热法
化学
葡甘露聚糖
黄原胶
聚合物
化学工程
无规线圈
盐(化学)
螺旋(腹足类)
高分子化学
流变学
热力学
结晶学
有机化学
食品科学
圆二色性
工程类
物理
蜗牛
生物
生态学
作者
A. Abbaszadeh,William MacNaughtan,Graham Sworn,Tim Foster
标识
DOI:10.1016/j.carbpol.2016.02.026
摘要
The interactions of xanthans containing precise acetate and pyruvate concentration with Konjac glucomannan (KGM) were studied at different sodium chloride and polymer concentrations. A new unified model of the interaction is proposed, taking into account previous models in the literature. This study suggests that the interactions occur by two distinct mechanisms dependent on xanthan conformation. These interactions are not mutually exclusive and may co-exist and hence produce complicated traces. Consequently two types of gel which melt at different temperature ranges can be formed. Depending on the xanthan helix coil transition temperature, one or both of the synergistic states may exist in the hydrocolloid blend. The proposed model has been tested rheologically and using differential scanning calorimetry by varying salt concentration and using samples containing different functional group concentrations.
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