TITLE:
Rheological Properties of Six Plant-Based Seed Gums
AUTHORS:
Yongbo Chang, Yifei Li, Quanquan Miao, Huanshi Jiang, Xin Gao
KEYWORDS:
Plant-Based Seed Gums, Rheological Properties, Viscosity Behavior, Storage Modulus, Loss Modulus
JOURNAL NAME:
American Journal of Analytical Chemistry,
Vol.8 No.11,
November
8,
2017
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.