scholarly journals Xylitol and Maltitol Improve the Rheological Property of Kappa-Carrageenan

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 51
Author(s):  
Min Huang ◽  
Yihan Mao ◽  
Yuzhu Mao ◽  
Hongshun Yang
Keyword(s):  
Fourier Transform ◽  
Fractal Dimension ◽  
Hydrogen Bonds ◽  
Rheological Property ◽  
Structural Properties ◽  
Food Systems ◽  
Complex Modulus ◽  
Gelation Temperature ◽  
Food Ingredients ◽  
Kappa Carrageenan

To further extend the use of κ-carrageenan (κ-C) in real food systems (such as beverages), the understanding of gelation properties of κ-C with the presence of food ingredients is critical. The effects of xylitol and maltitol (up to 30 wt %) on the rheological and structural properties of κ-C were inspected by means of rheometer and Fourier transform infrared (FTIR). With the addition of xylitol, the gelation temperature increased from 44.1 to 57.3 °C, while the gelation temperature increased from 44.1 to 61.4 °C in maltitol systems. With the increasing concentration of both xylitol and maltitol, the values of fractal dimension df and complex modulus G* of κ-C increased, while the relaxation exponent n decreased from 0.87 to 0.39 of xylitol and 0.87 to 0.78 of maltitol, respectively. These indicated that the gel networks of aqueous κ-C were improved by the addition of xylitol and maltitol. The FTIR results showed that the interaction between κ-C and these polyols contributed to the increase of hydrogen bonds. The effects of maltitol on κ-C were stronger than those of xylitol because of more equatorial-OH bonds in maltitol. These findings contribute to a better understanding of the gelation processes of κ-C/polyols systems.

STRUCTURAL PROPERTIES OF NANOCRYSTALLINE Ni–Al SPINEL FERRITES

2011 ◽  
Vol 25 (08) ◽  
pp. 1121-1125 ◽  
Author(s):  
A. T. RAGHAVENDER
Keyword(s):  
Particle Size ◽  
Fourier Transform ◽  
Structural Properties ◽  
Lattice Constant ◽  
Reaction Mechanisms ◽  
Sol Gel ◽  
Ftir Analysis ◽  
X Ray ◽  
Al Content ◽  
Ftir Spectrometer

Ultra fine NiAl x Fe 2-x O 4(0 ≤ x ≤ 1) nanopowders were synthesized by sol-gel method and their structural properties were investigated using X-ray diffractometer (XRD) and fourier transform infrared (FTIR) spectrometer. The particle size D, lattice constant a, density dx decreased with increasing non-magnetic Al content x. The combustion reaction mechanisms were explained with the help of FTIR analysis.

scholarly journals Evaluation of the Rheological Property of Binder-Filler Systems after Oxidation Based on a Simple Film Oven Aging Method

2019 ◽  
Vol 9 (12) ◽  
pp. 2542
Author(s):  
Hongmei Li ◽  
Jiwang Jiang ◽  
Song Li ◽  
Xiang Ma
Keyword(s):  
Rheological Property ◽  
Complex Modulus ◽  
Aging Effect ◽  
Test Results ◽  
Master Curves ◽  
Oxidative Aging ◽  
Aging Index ◽  
Frequency Sweep Test ◽  
Simple Film ◽  
Mineral Aggregates

Asphalt mastic is a combination of binder and filler. The binder-filler system within asphalt mixtures plays an important role in adhesion between mineral aggregates. The aging of binders in pavement always happens with fillers inside or contact with mineral aggregates, so it is critical to investigate the evolved rheological property of binder-filler systems during oxidative aging. In this study, simple film oven aging methods for the aging of mastics (binder-filler system) were conducted and verified by comparing the master-curves of aged mastics at different oven positions or different aging times. The frequency sweep test was performed to measure the changing stiffness of mastics with a different combination of binders and filler contents. Test results show that oven positions could influence the aging effect of the mastics significantly, given the influence of circulation. With increasing aging times, the complex modulus increases while phase angle decreases. Comparing the mastics which were first aged then mixed with mastics which were first mixed then aged, it was observed that fillers inside the binder could accelerate aging of the mastics. Additionally, the aging index of mastics with different combinations showed that both the modification of binders and filler contents could affect the aging rate of the mastics.

scholarly journals Preparation and Properties of Bacterial Cellulose/Alginate Blend Bio-Fibers

2011 ◽  
Vol 6 (3) ◽  
pp. 155892501100600 ◽  
Author(s):  
Shuai Zhang ◽  
Jin Luo
Keyword(s):  
Electron Microscopy ◽  
Mechanical Properties ◽  
Scanning Electron Microscopy ◽  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Hydrogen Bonds ◽  
Bacterial Cellulose ◽  
Tensile Tests ◽  
Intermolecular Hydrogen Bonds ◽  
Scanning Electron

LiOH/urea/thiourea aqueous systems have been successfully applied to the dissolution of bacterial cellulose (BC) and alginate (AL) to prepare blend fibers. Morphology, compatibility and mechanical properties of the blend fibers were investigated by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and tensile tests. The analyses indicated a good miscibility between alginate and bacterial cellulose, because of the strong interaction from the intermolecular hydrogen bonds. The mechanical properties of BC/AL blend fibers were significantly improved by introducing bacterial cellulose.

Purification on Kappa Carrageenan by Re-Precipitation Technique

2021 ◽  
Vol 317 ◽  
pp. 327-332
Author(s):  
Norsyabila Shrgawi ◽  
Intan Juliana Shamsudin ◽  
Hussein Hanibah ◽  
Siti Aminah Mohd Noor ◽  
Norherdawati Kasim
Keyword(s):  
Fourier Transform ◽  
Ftir Spectroscopy ◽  
Intermolecular Interactions ◽  
Elemental Analysis ◽  
Precipitation Process ◽  
Distilled Water ◽  
Lower Intensity ◽  
Kappa Carrageenan ◽  
Physical Changes ◽  
Hydroxyl Band

Purification on kappa (ƙ) carrageenan was performed by dissolving ƙ-carrageenan powder in distilled water and re-precipitated with ethanol and n-hexane separately during re-precipitation process. The purified kappa carrageenan was analyzed by using Fourier transform infrared (FTIR) spectroscopy and carbon, hydrogen, nitrogen, and sulfur (CHNS) elemental analysis. The outcomes from FTIR showed there are physical changes due to intermolecular interactions which lead to decrease and lower intensity of hydroxyl band at 3345 cm-1 after re-precipitated with n-hexane, compared to re-precipitation with ethanol and unpurified ƙ-carrageenan. There were variations observed in the percentages of C, H and S in the CHNS analysis between unpurified and purified ƙ-carrageenan. The successfully purified ƙ-carrageenan are suitable to be used for further application.

Sweet potato.

2021 ◽  
pp. 61-84
Author(s):  
S. N. Moorthy ◽  
M. S. Sajeev ◽  
R. P. K. Ambrose ◽  
R. J. Anish
Keyword(s):  
Thermal Properties ◽  
Rheological Property ◽  
Structural Properties ◽  
Sweet Potatoes ◽  
Physiochemical Properties ◽  
Biochemical Characteristics ◽  
Extraction And Purification ◽  
Granule Morphology ◽  
Starch Crystallinity

Abstract This book chapter outlines the extraction and purification, physiochemical properties (i.e. biochemical characteristics, amylose and amylopectin content), structural properties (i.e. granule morphology, XRD and starch crystallinity, structure of amylose and amylopectin), functional properties (i.e. swelling pattern and solubility, viscosity, rheological property, retrogradation), thermal properties (i.e. DSC), and digestibility of sweet potatoes.

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