Biotechnology and Bioprocess Engineering

, Volume 12, Issue 3, pp 295–301 | Cite as

Effect of temperature and concentration on rheological behavior of xanthan-carob mixed gels



The gelation and melting behavior of 1∶1, 1∶3 xanthan-carob mixed gels were evaluated at isothermal and non-isothermal states, as a function of total polymer concentrations of 0.1, 0.5 and 1%. A thermal hysteresis was observed between gelation and melting. The higher the polymer concentration, the higher the melting temperature. The gelation points were determined by three criteria. Depending on the criterion used the gelation temperature was different (52 to 70°C). Pseudoequilibrium modulus and elastic active network chain (EANC) concentration were calculated from the plateau modulus in the frequency spectrum. Temperature dependence of the monomeric friction coefficient was estimated from the relaxation time and EANC. Time-temperature superposition theory was not applicable due to dramatic phase transitions occurring during the gelation of X/C mixture.


xanthan gum carob bean gum melting temperature thermorevresible gel rheology 


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© The Korean Society for Biotechnology and Bioengineering 2007

Authors and Affiliations

  1. 1.Firmenich Asia Private LimitedSingapore
  2. 2.Food and Bioprocess Engineering Laboratory, Department of Biological Systems EngineeringUniversity of Wisconsin-MadisonMadisonUSA

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