Creep and relaxation properties of mixed starch and carrageenan gels

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.