Food Science and Biotechnology

  • 제18권3호
  • /
  • Pages.618-623
  • /
  • 2009
  • /
  • 1226-7708(pISSN)
  • /
  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Investigation of Linear Viscoelastic Properties of Xanthan-Carob Mixture in Sol and Gel States

  • Yoon, Won-Byong (Department of Food Science and Technology, Division of Biotechnology, School of Bioscience & Biotechnology, Kangwon National Universtiy) ;
  • Gunasekaran, Sundaram (Department of Biological Systems Engineering, College of Agricultural and Life Science, University of Wisconsin-Madison)
  • 발행 : 2009.06.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Synergistic interactions between xanthan (X) and carob (C) were investigated by studying the linear viscoelastic behavior of X, C, and X/C mixtures at sol and gel states. At the solution state, storage modulus (G') dominates the linear viscoelastic properties of X/C mixtures. The gelation temperature (52 to $57^{\circ}C$) was weakly dependent on the xanthan fraction (${\phi}x$) in the mixture. The ${\phi}x$ also had a strong effect on G' until ${\phi}x=0.5$. The elastic active network concentration (EANC) of X/C gels was estimated from the pseudo-equilibrium modulus. The EANC for systems with ${\phi}x=0.25$, 0.5, 0.75, and 1 at 1% total concentration was 2.3, 4.4, 4.1, and 0.32 (${\times}10^{-3}\;mol/m^3$), respectively. The maximum synergistic effect was observed at about ${\phi}x=0.5$. The G' at the transition state of X/C mixed gel was proportional to ${\omega}^{3/2}$ at ${\omega}$>${\omega}_{tr}$ (the onset transition frequency) compared to the theoretical limit of ${\omega}^{1/2}$.

키워드

참고문헌

  1. Higiro J, Herald TJ, Alavi S, Bean S. Rheological study of xanthan and locust bean gum interaction in dilute solution: Effect of salt. Food Res. Int. 40: 435-447 (2007) https://doi.org/10.1016/j.foodres.2006.02.002
  2. de Jong S, van de Velde Fred. Charge density of polysaccharide controls microstructure and large deformation properties of mixed gels. Food Hydrocolloid 21: 1172-1187 (2007) https://doi.org/10.1016/j.foodhyd.2006.09.004
  3. Sperling LH. Introduction to Physical Polymer Science. John Wiley & Sons, Inc., New York, NY, USA. pp. 382-457 (1992)
  4. Rao MA. Phase transition, food texture, and structure. Vol.1, pp. 36-62. In: Texture in Food: Semi-solid Food. McKenna B (ed), Woodhead Publishing Ltd. and CRC Press LLC., Cambridge, England (2003)
  5. Nishinari K, Zhang H, Ikeda S. Hydrocolloid gels of polysaccharides and proteins. Curr. Opin. Colloid In. 5: 195-201 (2000) https://doi.org/10.1016/S1359-0294(00)00053-4
  6. Urlacher B, Noble O. Xanthan gum. pp. 284-311. In: Thickening and Gelling Agents for Food. 2nd ed. Imeson A (ed). Blackie Academic and Professional, New York, NY, USA (1992)
  7. Ferry JD. Viscoelastic Properties of Polymers. John Wiley & Sons, New York, NY, USA. pp. 177-263 (1980)
  8. Morris ER. Mixed polymer gels. pp. 327-344. In: Food Gels. Harris P (ed). Elsevier Applied Science, New York, NY, USA (1990)
  9. Ferry JD, Landel RF, Williams ML. Extension of the Rouse theory of viscoelastic properties to undiluted linear polymers. J. Appl. Phys. 26: 359-362 (1955) https://doi.org/10.1063/1.1721997
  10. Berry GC, Fox TG. The viscosity of polymers and their concentrated solutions. Adv. Polym. Sci. 5: 261-357 (1968) https://doi.org/10.1007/BFb0050985
  11. Lapasin R, Pricl S. Rheology of Industrial Polysaccharide-Theory and Application. Blackie Academic and Professional, New York, NY, USA. pp. 76-78 (1995)
  12. Rees DA. Structure, conformation, and mechanism in the formation of polysaccharide gels and networks. Adv. Carbohyd. Chem. Bi. 24: 267-332 (1969) https://doi.org/10.1016/S0065-2318(08)60352-2
  13. Graessley WW. The entanglement concept in polymer rheology. Adv. Polym. Sci. 16: 1-179 (1974) https://doi.org/10.1007/BFb0031037
  14. Eldridge JE, Ferry JD. Studies of the cross-linking process in gelatin gels. III. Dependence of melting point on concentration and molecular weight. J. Phys. Chem.-US 58: 992-995 (1954) https://doi.org/10.1021/j150521a013
  15. Williams PA, Day DH, Langdon MJ, Phillips GO, Nishinari K. Synergistic interaction of xanthan gum with glucomannans and galactomannans. Food Hydrocolloid 4: 489-493 (1991) https://doi.org/10.1016/S0268-005X(09)80199-9
  16. Tonon C, Cuvelier G, Launay G. Rheological properties of xanthan/carob mixture in the diluted and semidiluted concentration regimes. pp. 335-344. In: Physical Networks, Polymers, and Gels. Burchard W, Ross-Murphy SB (eds). Elsevier Applied Science, London, UK (1990)
  17. van der Vorst B, Toose EM, van den Ende D, Mellema J. Generalized rouse model for a dilute solution of clustered polymers. Rheol. Acta 34: 274-280 (1995) https://doi.org/10.1007/BF00396017