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Effect of sucrose on rheological properties of xanthan gum-locust bean gum mixtures

Food Science and Biotechnology 2019년 28권 5호 p.1487 ~ 1492
 ( Jo Won-Jun ) - Dongguk University Department of Food Science and Biotechnology

 ( Yoo Byoung-seung ) - Dongguk University Department of Food Science and Biotechnology

Abstract


The effect of sucrose (0, 10, 20, 30, and 40%) on flow and dynamic rheological properties of xanthan gum (XG) mixed with locust bean gum (LBG) at different mixing ratios (100/0, 75/25, 50/50, and 0/100) were evaluated. The addition of sucrose significantly changed the flow behavior index (n), consistency index (K), storage modulus (G′), and loss modulus (G″) of XG, LBG, and XG-LBG mixtures. When XG and LBG were mixed, there was a synergistic effect on K and G′ values, and 50XG/50LBG mixture exhibited stronger synergy than 75XG/25LBG mixtures. However, the addition of sucrose reduced the magnitude of the synergistic effects, indicating that the presence of sucrose in XG-LBG mixtures negatively affected the synergistic interaction between gum molecules. Sucrose may competitively inhibit the binding of gum polymers to water molecules. The rheological properties of XG, LBG, and XG-LBG mixtures were affected by the addition of sucrose in a concentration-dependent manner.

키워드

Rheological property; Xanthan gum; Locust bean gum; Synergistic effect; Sucrose
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