Abstract
The rheological behaviour of sodium alginate/chitosan blends was examined at several mixture ratios. While both polymers exhibited nearly the same viscosity at low concentrations (1.0 and 2.0 w%), chitosan solutions had higher viscosity and greater deviation from Newtonian behaviour at high solution concentrations (3.0-5.0 w%). The viscosity of alginate/chitosan mixtures was substantially increased. Blends containing predominantly one component were of higher viscosity than blends with approximately equal proportions of both polymers. The viscosity of alginate solutions was strongly affected by the addition of electrolytes, with BaCl2 exerting the greatest effect on the alginate viscosity and shear thinning behaviour.
Original language | English |
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Pages (from-to) | 196-201 |
Number of pages | 6 |
Journal | Italian Journal of Food Science |
Volume | 25 |
Issue number | 2 |
Publication status | Published - 2013 |
Keywords
- Alginate
- Chitosan
- Electrolyte
- Rheology
- Shear thinning
ASJC Scopus subject areas
- Food Science