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Creep and relaxation properties of mixed starch and carrageenan gels

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dc.contributor.author BULGARU, V.
dc.contributor.author CIUMAC, J.
dc.date.accessioned 2019-11-14T13:00:26Z
dc.date.available 2019-11-14T13:00:26Z
dc.date.issued 2014
dc.identifier.citation BULGARU, V., CIUMAC, J. Creep and relaxation properties of mixed starch and carrageenan gels. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 163-168. ISBN 978-9975-80-840-8. en_US
dc.identifier.isbn 978-9975-80-840-8
dc.identifier.uri http://repository.utm.md/handle/5014/6848
dc.description.abstract The structural network of mixed starch and carrageenan gels with milk is made up of starches macromolecules and carrageenan casein complex, mixed gels with whey has a network of starch and carrageenan complexes with serum proteins. The present work studied the creep properties of mixed soryz starch and caragenen gels with salt and sugar, milk or whey. Carrageenan gels with sodium ions are relatively fragile, but elastic and strength with calcium ions. The addition of sugars leading to the formation of gels and improves mechanical properties of it. In both cases (gel with milk and whey) the modules of elasticity increased with increasing concentration of sucrose and glucose. Fortification of gels structure is due to the stabilizing effect of sucrose and glucose on the ordered structure (spiral) of carrageenan, which is otherwise similar to the effect of salts. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject starch en_US
dc.subject carrageenan en_US
dc.subject creep gel properties en_US
dc.subject modules of elasticity en_US
dc.title Creep and relaxation properties of mixed starch and carrageenan gels en_US
dc.type Article en_US


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