Chemical Structure and Rheological Properties of Tara Polysaccharide Gum

被引：2
|
作者：
Ba Jin [1 ]
Jin LiQiang [1 ]
Yao WenRun [1 ]
机构：
[1] Qilu Univ Technol, Sch Chem & Pharmaceut Engn, Jinan 250353, Shandong, Peoples R China
来源：
ADVANCES IN TEXTILE ENGINEERING AND MATERIALS III, PTS 1 AND 2 | 2013年 / 821-822卷
关键词：
tara gum; polysaccharide; characterization; rheological properties;
D O I：
10.4028/www.scientific.net/AMR.821-822.986
中图分类号：
T [工业技术];
学科分类号：
08 ;
摘要：
Tara gum is a natural hydrocolloid obtained by a mechanical process from the endosperm of tara tree seeds. In this study, chemical composition and structure of tara polysaccharide gum were characterized by Fourier transform infrared spectroscopy (FT-IR) and gas chromatogaph-mass spectrometer (GC-MS). Its rheological properties were also discussed. The results showed that tara gum had typical characteristics of plant polysaccharides, which was mainly consisted of galactose and mannose (mass ratio of galactose/mannose was 4.2:1), as well as a small amount of arabinose, glucose and xylose. The viscosity of tara gum solution increased with the increase of its concentration. The tara gum solution demonstrated a higher viscosity at the shear rate lower than 80 Hz, but a higher elasticity at the shear rate higher than 80 Hz.
引用
收藏
页码：986 / 989
页数：4
相关论文
共 50 条
  • [1] The rheological properties of tara gum (Caesalpinia spinosa)
    Wu, Yanbei
    Ding, Wei
    Jia, Lirong
    He, Qiang
    [J]. FOOD CHEMISTRY, 2015, 168 : 366 - 371
  • [2] Physicochemical and rheological properties of aqueous Tara gum solutions
    Huamani-Melendez, V. J.
    Mauro, M. A.
    Darros-Barbosa, R.
    [J]. FOOD HYDROCOLLOIDS, 2021, 111
  • [3] Rheological and equilibrium properties of milk proteins and tara gum mixtures
    Huamani-Melendez, Victor J.
    Barragan-Condori, Melquiades
    Mauro, Maria Aparecida
    Darros-Barbosa, Roger
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2021, 56 (06): : 2820 - 2831
  • [4] Rheological and microstructural properties of gelatin B/tara gum hydrogels: Effect of protein/polysaccharide ratio, pH and salt addition
    Zhang, Jinsong
    Wang, Guojing
    Liang, Qing
    Cai, Wei
    Zhang, Qiang
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 103 : 108 - 115
  • [5] Effect of cosolutes on the rheological and thermal properties of Tara gum aqueous solutions
    Fernandes, Renata Alves
    Garcia-Rojas, Edwin Elard
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2021, 58 (07): : 2773 - 2782
  • [6] Effect of cosolutes on the rheological and thermal properties of Tara gum aqueous solutions
    Renata Alves Fernandes
    Edwin Elard Garcia-Rojas
    [J]. Journal of Food Science and Technology, 2021, 58 : 2773 - 2782
  • [7] Physicochemical, thermal and rheological properties of synthesized carboxymethyl tara gum (Caesalpinia spinosa)
    Santos, Monique Barreto
    dos Santos, Carlos Henrique C.
    de Carvalho, Mario Geraldo
    Piler de Carvalho, Carlos Wanderlei
    Garcia-Rojas, Edwin Elard
    [J]. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2019, 134 : 595 - 603
  • [8] SENSORY AND RHEOLOGICAL PROPERTIES OF KAPPA-CARRAGEENAN GELS MIXED WITH LOCUST BEAN GUM, TARA GUM OR GUAR GUM
    MURAYAMA, A
    ICHIKAWA, Y
    KAWABATA, A
    [J]. JOURNAL OF TEXTURE STUDIES, 1995, 26 (03) : 239 - 254
  • [9] The Effect of Mg2+ and Tara Gum Concentrations on the Rheological Properties of WPI Solutions
    Vazquez da Silva, M.
    Delgado, J. M. P. Q.
    [J]. DIFFUSION IN SOLIDS AND LIQUIDS IV, 2009, 283-286 : 571 - +
  • [10] Structure and rheological properties of acacia gum dispersions
    Sanchez, C
    Renard, D
    Robert, P
    Schmitt, C
    Lefebvre, J
    [J]. FOOD HYDROCOLLOIDS, 2002, 16 (03) : 257 - 267
12345