Rheological characteristics of concentrated ternary gum mixtures with xanthan gum, guar gum, and carboxymethyl cellulose: Effect of NaCl, sucrose, pH, and temperature.

Autor: Bak J; Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Gyeonggi 410-820, Republic of Korea., Yoo B; Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Gyeonggi 410-820, Republic of Korea. Electronic address: bsyoo@dgu.edu.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2023 Dec 31; Vol. 253 (Pt 2), pp. 126559. Date of Electronic Publication: 2023 Aug 30.
DOI: 10.1016/j.ijbiomac.2023.126559
Abstrakt: Our goal was to investigate the effects of various conditions of media (NaCl, sucrose, pH, and temperature) on the steady and dynamic shear rheological properties of a concentrated ternary gum mixture system (1.0 wt%) containing xanthan gum (XG), guar gum (GG), and carboxymethyl cellulose (CMC). Regardless of the media conditions, all gum mixtures exhibited a high shear-thinning behavior with a low flow behavior index (<0.30). NaCl addition resulted in a decrease in the consistency index (K, 32.8-16.1 Pa·s n ) and apparent viscosity at 50 s -1 (η a,50 , 1.00-0.75 Pa·s), as well as the elastic modulus (G') and viscous modulus (G″) due to the charge screening effect. Similar result was observed with an increase in acidity of media. The presence of sucrose also induced the decrease in the η a,50 , K, G', and G″ values of the ternary gum, but tan δ (G″/G') decreased, indicative of higher weak gel-like properties. No effect of NaCl or sucrose addition on the temperature dependence of G' values was observed, whereas pH adjustment was impacted. These results demonstrated that the presence of co-solute, the acidity of media, and temperature influenced the rheological properties of ternary gum, and in particular acid condition gave a great impact.
Competing Interests: Declaration of competing interest The authors declare no competing financial interest.
(Copyright © 2023 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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