Abstract
The rheological properties of six mucilage solutions (Guar Gum, Locust Bean Gum, Tamarind Gum, Flaxseed Gum, Artemisia Sphaerocephala Krasch Gum and Cassia Gum) have been examined. It was found that all six gums could be classified into three different types according to the changes of viscosity with increasing shear rate. Steady shear viscous properties in a range of shear rate from 0.1 to 100 s-1 were investigated in the provision of mucilage concentration, pH, temperature and salts. A non-Newtonian shear-thinning behavior was observed. The data of viscosity-shear successfully correlated Power law model. Apparent viscosity was apparently dependent on mucilage concentration increasing significantly as mass fraction went up. A marked dependence of viscosity on temperature was also observed; as temperature increased, the viscosity decreased sharply. The value n of flaxseed gum is minimum, which means it behaves the greatest shear-thinning properties. Both Guar gum and Tamarind gum possessed better acid-proof and alkali-proof advantages. The flow activation energy of ASKG is 4.3 kcal which is higher than other gums so that the influence of temperature on characteristics of viscosity is stronger. The mechanical spectra in the linear viscoelasticity region were studied in the temperature range from 20°C to 90°C, at a frequency range from 0.1 to 10 Hz. It was observed that Both elastic modulus G' and viscous modulus G behaviors were found to be dependent on temperature and frequency. What have been investigated in this work could provide guidance for practical application in the field of food industry.
Highlights
Natural gums are polysaccharides consisting of multiple sugar units linked together to large molecules
It was found that all six gums could be classified into three different types according to the changes of viscosity with increasing shear rate
The apparent viscosity of all the samples decreases with increasing shear rate, which show that all the samples have shear-thinning behaviors at different levels
Summary
Natural gums are polysaccharides consisting of multiple sugar units linked together to large molecules. They have diverse applications as thickeners, emulsifiers, viscosifiers, sweeteners etc. There has been increased interest studying on the physical and functional properties of gums. Gums are known as complex polysaccharides from various sources, e.g. plant seeds, plant exudates, tree or shrub exudates, sea weed extracts, bacteria, and animal sources [4]. There are a large number of plant species that are being “cultivated” and capable of producing gums which can be implemented in the food industry as additives [6]. There has been increased interest in the physical and functional properties of plant gum exudates and seed gums [8]. The most popular gums utilized in different fields are mainly extracted from plant seeds
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