Rheological properties of food hydrocolloids based on polysaccharides

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Rheological properties of food hydrocolloids based on polysaccharides

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Rheological properties of food hydrocolloids based on polysaccharides

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

JOURNAL OF POLYMER MATERIALS

ISSN

0970-0838

e-ISSN

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Svazek periodika

34

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

15

Strana od-do

621-635

Kód UT WoS článku

000423653700010

EID výsledku v databázi Scopus

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