VISCOELASTIC BEHAVIOR OF MIXTURES OF LOCUST BEAN GUM AND PECTIN DISPERSIONS

• Type: Article in International Scientific Journal
• Date: 1993

Authors

DASILVA, JAL (Author) Other; Maria do Pilar Gonçalves (Author) FEUP; RAO, MA (Author) Other

Journal

Title: Journal of Food Engineering

Vol. 18

Pages: 211-228

ISSN: 0260-8774

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 49 Citations

Scopus - 60 Citations

Other information

Authenticus ID: P-001-NNP

Abstract (EN): Viscoelastic properties of single-component systems - locust bean gum (LBG), high-methoxyl (HMP) and low-methoxyl (LMP) pectins - and of HMP/LBG and LMP/LBG blends, were studied using dynamic oscillatory and steady-shear methods. The mechanical spectra of HMP/LBG blends showed characteristics intermediate between the individual components. A possible weak antagonistic interaction was found between LMP and LBG, especially in the mixture with similar amount of each single-component solution. Correlation between dynamic and steady-shear viscosities was compared with the empirical rule of Cox and Merz. Departures from the Cox-Merz rule were observed for the HMP dispersions, whereas for the LMP and the LBG dispersions the Cox-Merz rule prediction was satisfactory. The different behaviour of LMP relative to the HMP dispersions can be attributed to the lesser extent of intermolecular association and higher hydrodynamic volume, due to the higher charge density.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 18