Effect of molecular weight and chemical structure on thermal and rheological properties of gelling kappa/iota hybrid carrageenan solutions

Three / -hybrid carrageenan polysaccharides with distinct molecular mass and content of -carrageenan disaccharide units were isolated from Mastocarpus stellatus seaweeds. The viscoelastic and thermal properties of 2 wt% / -hybrid carrageenan solutions with ionic strength tuned by the addition of NaC...

Full description

Bibliographic Details
Main Author: Souza, Hiléia K. S. (author)
Other Authors: Hilliou, L. (author), Bastos, Margarida (author), Gonçalves, M. P. (author)
Format: article
Language:eng
Published: 2011
Subjects:
Hybrid carrageenan
Ionic strength
DSC
Rheology
kappa/iota-Hybrid carrageenan
Science & Technology
Online Access:http://hdl.handle.net/1822/13447
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/13447

Internet

http://hdl.handle.net/1822/13447

Similar Items