VISCOELASTIC BEHAVIOR OF MIXTURES OF LOCUST BEAN GUM AND PECTIN DISPERSIONS

• Tipo: Artigo em Revista Científica Internacional
• Data: 1993

Autores

DASILVA, JAL (Autor) Outra; Maria do Pilar Gonçalves (Autor) FEUP; RAO, MA (Autor) Outra

Revista

Título: Journal of Food Engineering

Vol. 18

Páginas: 211-228

ISSN: 0260-8774

Editora: Elsevier

Indexação

ISI Web of Knowledge - 49 Citações

Scopus - 60 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 18