Sökning: "carrageenan"

Visar resultat 1 - 5 av 28 avhandlingar innehållade ordet carrageenan.

1. 1. Phase separation, aggregation and gelation of a charged helixforming polysaccharide in aqueous salt solution

   Författare :Johan Borgström; Fysikalisk kemi; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Physical chemistry; polysaccharide; physical gel; ion binding; carrageenan; liquid crystal; polymer; Fysikalisk kemi;

   Sammanfattning : The phase behaviour and gelation of the anionic polysaccharide kappa-carrageenan (KC) in different salt solutions was studied. The specific site binding of certain anions and certain cations to the KC helix was used as a means of controlling the interactions. LÄS MER

3. 2. Rheology and Microstructure of Mixed Biopolymer Gels

   Författare :Leif Lundin; Chalmers tekniska högskola; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; carrageenan; microstructure; rheology; xanthan; PCA; polysaccharide mixture; locust bean gum; transmission electron microscopy TEM ; multivariate analysis; viscoelastic measurements; PLS;

   Sammanfattning : The viscoelastic behaviour of biopolymer mixtures showing synergism was investigated under different physicochemical conditions using small deformation oscillatory measurements. In addition, the rheological properties of binary polysaccharide mixtures were related to the microstructure as observed using transmission electron microscopy. LÄS MER

4. 3. Flow processing and gel formation for producing biopolymer drops with functional shapes and diffusion properties

   Författare :Bernhard Walther; Chalmers tekniska högskola; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; drop deformation; 4-roll mill; biopolymer; agarose; shear; Kappa-carrageenan; elongation; microstructure; flow processing; drop-shaping; rheology; poly ethyleneglycol ; diffusion; gelatine; NMR; gel formation; TEM; flow channel;

   Sammanfattning : This thesis focuses on the development of novel processes which combine flow-induced drop deformation and simultaneous temperature-induced gel formation in order to create shaped biopolymer drops. The drops are functional in terms of rheology and diffusion properties, factors strongly influencing the consistency of food products and flavour or drug release. LÄS MER

5. 4. Shaping of Food Microstructures

   Författare :Lars Hamberg; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; food microstructure; flow; emulsion; carrageenan whey protein isolates; shaping; aggregate; gelatine; suspension; gel formation; particle; Fourier shape description; shape; shape measurements;

   Sammanfattning : Shape, the shaping process and the functionality of shape for food microstructure are the focus of this thesis. Shape is one of the parameters that influences the microstructure functionality; hence microstructure shape optimisation is an interesting task in the development of new functional materials and processes, especially for food, in which structure-related texture is an essential part of the product. LÄS MER

7. 5. Role of calcitonin gene-related peptide in nociception : interactions with substance P and opioids

   Författare :Long-Chuan Yu; Karolinska Institutet; Karolinska Institutet; []
   Nyckelord :Calcitonin gene-related peptide CGRP ; CGRP8-37; CGRP-like immunoreactivity; carrageenan; dorsal horn; dorsal root ganglion DRG ; experimentally-induced inflammtion ß-funaltrexamine ß-FNA ; hindpaw withdrawl latency HWL ; hot-plate test; ;

   Sammanfattning : This thesis presents a study of calcitonin gene-related peptide (CGRP) and its antagonist CGRP8-37 and the interactions with substance P and opioids on the transmission of presumed nociceptive information at the spinal cord level in the rat. Significant bilateral increases in hindpaw withdrawal latency (HWL) to heat and mechanical stimulation were induced dose-dependently by intrathecal administration of 5 or 10 but no 1 nmol of CGRP8-37. LÄS MER