Rheological properties of high‐methoxyl pectin and locust bean gum solutions in steady shear

J. A. Lopes da Silva; M. P. Gonçalves; M. A. Rao

doi:10.1111/j.1365-2621.1992.tb05513.x

Rheological properties of high‐methoxyl pectin and locust bean gum solutions in steady shear

J. A. Lopes da Silva^*, M. P. Gonçalves, M. A. Rao

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

58 Citations (Scopus)

Abstract

The Cross and Carreau flow models described well the shear rate‐apparent viscosity data. The coil overlap parameter, c[η], correlated well with the zero‐shear rate specific viscosities of these mixtures. Experimental values of intrinsic viscosities of the mixtures were in good agreement with the prediction based on an additive model of the individual contributions of the gums. From the results obtained for the mixtures of both polysaccharide solutions at similar viscosity, pH and ionic strength, no significant interactions were detected. Hypotheses for this lack of polymer interaction were developed. Results with such model systems are useful in understanding the relation of composition to the properties of complex food systems.

Original language	English
Pages (from-to)	443-448
Number of pages	6
Journal	Journal of Food Science
Volume	57
Issue number	2
DOIs	https://doi.org/10.1111/j.1365-2621.1992.tb05513.x
Publication status	Published - Mar 1992

Keywords

Gums
High‐methoxyl pectin
Locust bean
Rheology

Access to Document

10.1111/j.1365-2621.1992.tb05513.x

http://hdl.handle.net/10400.14/5452

Cite this

@article{bde11ab0f57647499dd7218f6fffffa5,

title = "Rheological properties of high‐methoxyl pectin and locust bean gum solutions in steady shear",

abstract = "The Cross and Carreau flow models described well the shear rate‐apparent viscosity data. The coil overlap parameter, c[η], correlated well with the zero‐shear rate specific viscosities of these mixtures. Experimental values of intrinsic viscosities of the mixtures were in good agreement with the prediction based on an additive model of the individual contributions of the gums. From the results obtained for the mixtures of both polysaccharide solutions at similar viscosity, pH and ionic strength, no significant interactions were detected. Hypotheses for this lack of polymer interaction were developed. Results with such model systems are useful in understanding the relation of composition to the properties of complex food systems.",

keywords = "Gums, High‐methoxyl pectin, Locust bean, Rheology",

author = "Silva, {J. A. Lopes da} and Gon{\c c}alves, {M. P.} and Rao, {M. A.}",

year = "1992",

month = mar,

doi = "10.1111/j.1365-2621.1992.tb05513.x",

language = "English",

volume = "57",

pages = "443--448",

journal = "Journal of Food Science",

issn = "0022-1147",

publisher = "Wiley-Blackwell",

number = "2",

}

TY - JOUR

T1 - Rheological properties of high‐methoxyl pectin and locust bean gum solutions in steady shear

AU - Silva, J. A. Lopes da

AU - Gonçalves, M. P.

AU - Rao, M. A.

PY - 1992/3

Y1 - 1992/3

N2 - The Cross and Carreau flow models described well the shear rate‐apparent viscosity data. The coil overlap parameter, c[η], correlated well with the zero‐shear rate specific viscosities of these mixtures. Experimental values of intrinsic viscosities of the mixtures were in good agreement with the prediction based on an additive model of the individual contributions of the gums. From the results obtained for the mixtures of both polysaccharide solutions at similar viscosity, pH and ionic strength, no significant interactions were detected. Hypotheses for this lack of polymer interaction were developed. Results with such model systems are useful in understanding the relation of composition to the properties of complex food systems.

AB - The Cross and Carreau flow models described well the shear rate‐apparent viscosity data. The coil overlap parameter, c[η], correlated well with the zero‐shear rate specific viscosities of these mixtures. Experimental values of intrinsic viscosities of the mixtures were in good agreement with the prediction based on an additive model of the individual contributions of the gums. From the results obtained for the mixtures of both polysaccharide solutions at similar viscosity, pH and ionic strength, no significant interactions were detected. Hypotheses for this lack of polymer interaction were developed. Results with such model systems are useful in understanding the relation of composition to the properties of complex food systems.

KW - Gums

KW - High‐methoxyl pectin

KW - Locust bean

KW - Rheology

UR - http://www.scopus.com/inward/record.url?scp=84987260408&partnerID=8YFLogxK

U2 - 10.1111/j.1365-2621.1992.tb05513.x

DO - 10.1111/j.1365-2621.1992.tb05513.x

M3 - Article

AN - SCOPUS:84987260408

SN - 0022-1147

VL - 57

SP - 443

EP - 448

JO - Journal of Food Science

JF - Journal of Food Science

IS - 2

ER -

Rheological properties of high‐methoxyl pectin and locust bean gum solutions in steady shear

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this