Title : ( Rheological interaction of sage seed gum with xanthan in dilute solution )
Authors: Seyed Mohammad Ali Razavi , M. HasanAbadi , Gholam Hossein Radmard Ghadiri , E. A. Salehi ,
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Abstract
Polysaccharide-polysaccharide interactions are attractive in the food, polymer and pharmaceutical systems because they may impart novel or improved functional properties to products and reduce costs. In this work, the rheological interaction of sage seed gum (SSG) as a novel hydrocolloid with xanthan gum (XG) was studied in the dilute region. The intrinsic viscosity of the XG-SSG mixture at five blending ratios (100:0, 75:25, 50:50, 25:75, 0:100) and three temperatures (25, 40 & 55°C) was determined. Antagonistic interaction between sage seed gum and xanthan gum was occurred at 25°C and 40°C, while synergistic interaction was observed for all XG-SSG blends at 55°C.
Keywords
Hydrocolloid; Sage seed gum; Viscosity; Xanthan
@article{paperid:1037225,
author = {Razavi, Seyed Mohammad Ali and M. HasanAbadi and Radmard Ghadiri, Gholam Hossein and E. A. Salehi},
title = {Rheological interaction of sage seed gum with xanthan in dilute solution},
journal = {International Food Research Journal},
year = {2013},
volume = {20},
number = {6},
month = {December},
issn = {1985-4668},
pages = {3111--3116},
numpages = {5},
keywords = {Hydrocolloid; Sage seed gum; Viscosity; Xanthan},
}
%0 Journal Article
%T Rheological interaction of sage seed gum with xanthan in dilute solution
%A Razavi, Seyed Mohammad Ali
%A M. HasanAbadi
%A Radmard Ghadiri, Gholam Hossein
%A E. A. Salehi
%J International Food Research Journal
%@ 1985-4668
%D 2013
