Rheological characterisation of κ-carrageenan/locust bean gum mixtures

Abstract

The rheological behaviour of the binary system of κ-carrageenan and locust bean gum (LBG) has been characterised using both compression and shear measurements. Slip effects caused by syneresis of the κ-carrageenan during dynamic shear measurements were eliminated through the use of pre-formed gels glued between parallel plates. The improved measurement system yielded very high G′ values of the order 10,000-30,000 Pa for 1% κ-carrageenan gels in 0-0.2 M added KCl conditions. The introduction of LBG showed no synergistic peak in gel strength (G′ and E) at any KCl concentration when the total polymer concentration was kept constant. Measurements of Young's modulus for the same gels yielded a Po..