Rheological properties of food hydrocolloids based on polysaccharides

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F17%3A63516420" target="_blank" >RIV/70883521:28110/17:63516420 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Rheological properties of food hydrocolloids based on polysaccharides

Original language description

The aim of this study was to characterize rheological properties of shear-thinning polysaccharides (guar gum, κ-carrageenan, xanthan gum), which are widely used as food hydrocolloids in food processing. Viscometric analysis of the polysaccharides solutions both in distilled water and in 0.07M KCl at the temperature range of 20 to 45 °C confirmed strong concentration dependency of the solutions viscosities as reflected in observed significant changes of the flow parameters, calculated by the Ostwald-de Waele and Herschel-Bulkley rheological models. The consistency coefficient (k) of the solutions increased with concentration, whereas the flow behaviour index (n) decreased in all studied hydrocolloids except xanthan gum aqueous solutions. Temperature had an opposite effect in comparison to one obtained for concentration dependencies; k decreased with temperature, while n increased. However, xanthan gum both in water and KCl exhibited a different patterns of the flow parameters dependencies on temperature, and provided some specific properties, such as relatively viscous solutions at higher temperatures, and a noticeable yield stress in the whole studied temperature range. The transition from double helical structure of the polysaccharides to single coil conformation in water and KCl aqueous solutions at 30 °C temperature was proved by the steep change of the Kraemer constant temperature dependence.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

JOURNAL OF POLYMER MATERIALS

ISSN

0970-0838

e-ISSN

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Volume of the periodical

34

Issue of the periodical within the volume

3

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

15

Pages from-to

621-635

UT code for WoS article

000423653700010

EID of the result in the Scopus database

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