RHEOLOGICAL PROPERTIES OF HIGH-METHOXYL PECTIN AND LOCUST BEAN GUM SOLUTIONS IN STEADY SHEAR

• Type: Article in International Scientific Journal
• Date: 1992

Authors

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

Journal

Title: Journal of Food Science

Vol. 57

Pages: 443-448

ISSN: 0022-1147

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 35 Citations

Other information

Authenticus ID: P-001-PSW

Abstract (EN): The Cross and Carreau flow models described well the shear rate-apparent viscosity data. The coil overlap parameter, c[eta], 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 thc 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 thc properties of complex food systems.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6