Rheology of sheared gels based on low acyl-gellan gum

• Autores: María Carmen García González, María Carmen Alfaro Rodríguez, José Muñoz García
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 22, Nº 4, 2016, págs. 325-332
• Idioma: inglés
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• Resumen

  • Sheared gels containing 0.2 wt% low-acyl gellan gum were prepared by different processing protocols using Na+ or Ca2+ as gel-promoting ions. Rheology and confocal laser scanning microscopy were used to gain information on the sample structure. Confocal laser scanning microscopy revealed the formation of a heterogeneous microstructure consisting of a dispersion of gel-like clusters. Small amplitude oscillatory shear stress results indicated that their viscoelastic properties had a predominant elastic component. Flow curves exhibited very high viscosities at low shear stress, an apparent yield stress and very shear thinning behaviour, supporting their applications as a stabilizer.