TY - JOUR
T1 - Effect of sucrose on rheological properties of xanthan gum-locust bean gum mixtures
AU - Jo, Wonjun
AU - Yoo, Byoungseung
N1 - Publisher Copyright:
© 2019, The Korean Society of Food Science and Technology.
PY - 2019/10/1
Y1 - 2019/10/1
N2 - The effect of sucrose (0, 10, 20, 30, and 40%) on flow and dynamic rheological properties of xanthan gum (XG) mixed with locust bean gum (LBG) at different mixing ratios (100/0, 75/25, 50/50, and 0/100) were evaluated. The addition of sucrose significantly changed the flow behavior index (n), consistency index (K), storage modulus (G′), and loss modulus (G″) of XG, LBG, and XG-LBG mixtures. When XG and LBG were mixed, there was a synergistic effect on K and G′ values, and 50XG/50LBG mixture exhibited stronger synergy than 75XG/25LBG mixtures. However, the addition of sucrose reduced the magnitude of the synergistic effects, indicating that the presence of sucrose in XG-LBG mixtures negatively affected the synergistic interaction between gum molecules. Sucrose may competitively inhibit the binding of gum polymers to water molecules. The rheological properties of XG, LBG, and XG-LBG mixtures were affected by the addition of sucrose in a concentration-dependent manner.
AB - The effect of sucrose (0, 10, 20, 30, and 40%) on flow and dynamic rheological properties of xanthan gum (XG) mixed with locust bean gum (LBG) at different mixing ratios (100/0, 75/25, 50/50, and 0/100) were evaluated. The addition of sucrose significantly changed the flow behavior index (n), consistency index (K), storage modulus (G′), and loss modulus (G″) of XG, LBG, and XG-LBG mixtures. When XG and LBG were mixed, there was a synergistic effect on K and G′ values, and 50XG/50LBG mixture exhibited stronger synergy than 75XG/25LBG mixtures. However, the addition of sucrose reduced the magnitude of the synergistic effects, indicating that the presence of sucrose in XG-LBG mixtures negatively affected the synergistic interaction between gum molecules. Sucrose may competitively inhibit the binding of gum polymers to water molecules. The rheological properties of XG, LBG, and XG-LBG mixtures were affected by the addition of sucrose in a concentration-dependent manner.
KW - Locust bean gum
KW - Rheological property
KW - Sucrose
KW - Synergistic effect
KW - Xanthan gum
UR - http://www.scopus.com/inward/record.url?scp=85062635132&partnerID=8YFLogxK
U2 - 10.1007/s10068-019-00582-z
DO - 10.1007/s10068-019-00582-z
M3 - Article
AN - SCOPUS:85062635132
SN - 1226-7708
VL - 28
SP - 1487
EP - 1492
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
IS - 5
ER -