Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Evaluation of Structure Development of Xanthan and Carob Bean Gum Mixture Using Non-Isothermal Kinetic Model

  • Yoon, Won-Byong (Firmenich Asia Private Limited) ;
  • Gunasekaran, Sundaram (Food and Bioprocess Engineering Laboratory, Department of Biological Systems Engineering, University of Wisconsin-Madison)
  • Published : 2007.12.31
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Abstract

Gelation mechanism of xanthan-carob mixture (X/C) was investigated based on thermorheological behavior. Three X/C ratios (1:3, 1:1, and 3:1) were studied. Small amplitude oscillatory shear tests were performed to measure linear viscoelastic behavior during gelation. Temperature sweep ($-1^{\circ}C/min$) experiments were conducted. Using a non-isothermal kinetic model, activation energy (Ea) during gelation was calculated. At 1% total concentration, the Ea for xanthan fraction (${\phi}_x$)=0.25, 0.5, and 0.75 were 178, 159, and 123 kJ/mol, respectively. However, a discontinuity was observed in the activation energy plots. Based on this, two gelation mechanisms were presumed-association of xanthan and carob molecules and aggregation of polymer strands. The association process is the primary mechanism to form 3-D networks in the initial stage of gelation and the aggregation of polymer strands played a major role in the later stage.

Keywords

References

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