Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1385396 | Carbohydrate Polymers | 2006 | 11 Pages |
Abstract
Cryogels of locust bean gum (LBG) were prepared by freezing and thawing 1.0 wt% solutions incorporating sucrose, glucose, fructose or sorbitol at concentrations of 40, 45, 50, 55 and 60 wt%, and were characterised by compression testing. Gel strength showed an initial increase and subsequent decrease with increasing concentration of sugar. Maximum strength was attained at 45 wt% fructose, 50 wt% sucrose or sorbitol, and 55 wt% glucose, but increased in the same order: fructose
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Authors
J.P. Doyle, P. Giannouli, E.J. Martin, M. Brooks, E.R. Morris,