Modification of the rheological behaviour of sodium alginate by chitosan and multivalent electrolytes

Basim Abu-Jdayil, Deeb Abu Fara

Research output: Contribution to journalArticlepeer-review

10 Citations (Scopus)

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 languageEnglish
Pages (from-to)196-201
Number of pages6
JournalItalian Journal of Food Science
Volume25
Issue number2
Publication statusPublished - 2013

Keywords

  • Alginate
  • Chitosan
  • Electrolyte
  • Rheology
  • Shear thinning

ASJC Scopus subject areas

  • Food Science

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