The rheological properties of tara gum (Caesalpinia spinosa)

被引：126
|
作者：
Wu, Yanbei [1 ]
Ding, Wei [1 ]
Jia, Lirong [2 ]
He, Qiang [1 ]
机构：
[1] Sichuan Univ, Coll Light Ind Text & Food Engn, Chengdu 610065, Peoples R China
[2] Sichuan Univ, Inst Agroprod Proc, Chengdu 610065, Peoples R China
来源：
FOOD CHEMISTRY | 2015年 / 168卷
基金：
中国国家自然科学基金;
关键词：
Tara gum; Rheology; Salt; Sucrose; pH; Temperature; LOCUST BEAN GUM; BEHAVIOR;
D O I：
10.1016/j.foodchem.2014.07.083
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The rheological properties of tara gum, as affected by concentration, temperature, pH and the presence of salts and sucrose, were investigated by using steady and dynamic shear measurements and atomic force microscope observation. Tara gum exhibited non-Newtonian, pseudoplastic behaviour without thixotropy at tested concentrations (0.2-1.0%, w/v). Salts (CaCl2 and NaCl) led to a viscosity reduction, which was more sensitive to Ca2+ than to Na+. The gum had stable viscosity over a wide pH range (pH 3-11), and the influence of sucrose was concentration dependent. Increasing temperature from 20 degrees C to 80 degrees C decreased the gum viscosity. Frequency sweeps indicated that tara gum (1.0% w/v) behaved as a liquid at low frequency, and acted more like a gel at high frequency. With the decrease of concentration, tara gum may show a viscous property rather than an elastic one. These results are potentially useful for the application of tara gum in food processing. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：366 / 371
页数：6
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