Synergistic Interaction between Kappa-Carrageenan and Locust-bean Gum in Aqueous Media(Biological Chemistry)

概要

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Although neither kappa-carrageenan nor locust-bean gum gelled alone, a mixed aqueous solution of the above gums gave a gel at the concentration of 0.6% total gums in a range of low temperatures. The solution also gelled even at the concentration of 0.4% total gums in the presence of 0.1 % KC1. The maximum dynamic modulus was obtained with a series of the samples composed of kappa-carrageenan and locust-bean gum in the mixing ratios of 1:1 and 3:1 at the concentration of 0.6 and 0.8% total gums at 0℃. The dynamic modulus of a mixed solution of kappa-carrageenan and locust-bean gum was not influenced by pH between pH 7.0 to 11.5, but decreased in the acidic range. We concluded that intermolecular interactions, at low temperature, between kappa-carrageenan and locust-bean gum may take place on the K^+-bridge of the former and the backbone of the latter molecule at low concentrations, but at high concentration of the gums, self-association of kappa-carrageenan molecules might also occurred.
社団法人日本農芸化学会の論文
1986-11-23