Food Hydrocolloids, ( ISI ), Volume (60), No (10), Year (2016-10) , Pages (67-79)

Title : ( Investigation of the interaction between sage seed gum and guar gum: Steady and dynamic shear rheology )

Authors: Seyed Mohammad Ali Razavi , Ali Alghooneh , Fataneh Behrouzian , Steve W. Cui ,

Access to full-text not allowed by authors

Citation: BibTeX | EndNote

Abstract

Herein, the rheological interaction of various SSG (sage seed gum) and GG (guar gum) blends were elaborated. With increasing SSG fraction, the extent of viscosity reduction in the range of 0.01-316s-1 increased from 58.68 for GG to 832.73 times for SSG which was not the same at different ranges of shear rate. Steady and dynamic shear tests suggested interaction with longer timescale in SSG chains in comparison with that in GG. Linear correlation (p<0.05) between the relaxation time from mechanical spectra and that of Moore equation was achieved. With increasing the SSG fraction, the extent of departure from Cox-Merz rule increased from 11.45 in GG to 33.57 Pa for SSG. The yield stress values determined by stress ramp and extrapolation methods increased with increase in SSG fraction. The synergist effect of all measured viscoelastic parameters from frequency sweep test was observed for 3-1 SSG-GG blend.

Keywords

Galactomannan; Guar; Rheology; Salvia macrosiphon; Seed gum; Synergy
برای دانلود از شناسه و رمز عبور پرتال پویا استفاده کنید.

@article{paperid:1055583,
author = {Razavi, Seyed Mohammad Ali and Alghooneh, Ali and Behrouzian, Fataneh and Steve W. Cui},
title = {Investigation of the interaction between sage seed gum and guar gum: Steady and dynamic shear rheology},
journal = {Food Hydrocolloids},
year = {2016},
volume = {60},
number = {10},
month = {October},
issn = {0268-005X},
pages = {67--79},
numpages = {12},
keywords = {Galactomannan; Guar; Rheology; Salvia macrosiphon; Seed gum; Synergy},
}

[Download]

%0 Journal Article
%T Investigation of the interaction between sage seed gum and guar gum: Steady and dynamic shear rheology
%A Razavi, Seyed Mohammad Ali
%A Alghooneh, Ali
%A Behrouzian, Fataneh
%A Steve W. Cui
%J Food Hydrocolloids
%@ 0268-005X
%D 2016

[Download]