Jelatin ve Karagenan Karışımlarının reolojik ve yapısal analizleri

Abstract

Bu çalışmada, kütlece %1’lik jelatin-karagenan (G-CR) karışımının hacimce 1:1 ve 2:1  oranlarında pH 7.0 de stres kontrollü reometre ile reolojik yatışkın kayma ve dinamik ölçümleri yapılmıştır.  Sonuçlar, gayet yüksek eşik stresine sahip G-CR karışımları için en yüksek tahmin katsayısı veren (R²=0.993) Herschel-Bulkley (HB) reolojik akış modeline göre uyum göstermektedir. Karagenan, jelatine göre (G’≈10) daha yüksek mertebeli (G’≈10³) elastik modüle sahip olduğundan, G-CR karışımına  CR katkısının jel dayanımını arttırdığı gözlenmiştir.  Karışımdaki , 2:1 karışım oranında 13 ^oC ve pH 7 de, jel dayanımı tekstür cihazı ile 4.71 N olarak bulunmuştur. Ayrıca, bu çalışmada jel ağlarındaki mukavemet artışı jellerin SEM analizleri ile desteklenmiştir.

Keywords

• Reolojik Ölçümler

Structural and Rheological Properties of Gelatin-Carrageenan Mixtures

Abstract

Rheological steady shear and dynamical measurement of gelatin-carragenan (G-CR) 1%, w/v mixtures at mixing ratios of 1:1 and 2:1at pH 7.0 were performed using stress controlled rheometer. The results reveal that Herschel-Bulkley (HB) rheological flow model gives the best fit (R2=0.993) to capture the flow characteristics of highly yielding G-CR mixtures. Carrageenan improves the gel strength of the mixture due to moving towards more elastic modulus (order of G’≈103) as compared to gelatin elastic modulus (order of G’≈10). At 1.0 % of gum concentration, 2:1 of gum ratio, 13 oC of temperature, and pH of 7.0, the gel strength texture for G-CR mixtures were found to be as 4.71 N. Strengthening of gel network structures were also confirmed using SEM analysis of G-CR mixtures.

Keywords

• Rheological measurements

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