RHEOLOGICAL AND SEM STUDIES ON THE INTERACTION BETWEEN SPENT BREWER'S YEAST β-GLUCANS AND κ-CARRAGEENAN

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Abstract

ABSTRACT

The microstructure of gel network produced byκ-carrageenan (KC), and spent brewer's yeastβ-glucans (BYG) and the two polymers' mixture were analyzed through rheological and scanning electron microscopy (SEM) experiments. Small amplitude oscillatory tests in the linear domain of viscoelasticity were applied to study the rheological properties of the two polymers in different mixing ratios. The mechanical spectra measurements gave neat evidence that although KC played the dominant role in forming the gel network, BYG contributed to the gel system, especially in the mixtures with low concentration (0.05 and 0.1 wt%) KC. BYG strengthened the gel network attributing to its entanglement with KC molecules, instead of inhibiting the KC to form ordered structure. It indicated that the two polymers were compatible with possible interactions that might be due to the intermolecular force and hydrogen bond between the two polymers. The microstructure's shape of the two polymers in SEM images demonstrated support explanation for the rheological properties.

PRACTICAL APPLICATIONS

The fine particulate β-glucans filled the cavity of the κ-carrageenan network which enhances the mixed system gel strength. The results of this research might be useful for products development in food industry.

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