Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Rheological properties of arabinogalactan solutions related to the carbohydrate composition of different legumes

  • Received : 2023.09.16
  • Accepted : 2023.10.10
  • Published : 2023.10.30
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Abstract

The aim of this study was to elucidate chemical structures and rheological properties of arabinogalactans (AGs) isolated from three legumes including black gram (BG), great northern bean (GNB), and California small white bean (CSWB). The ratio of galactose to arabinose (G/A) in three legumes increased in the order of BG > GNB > CSWB. The rheological measurements of 1-5% (w/v) AG solutions revealed Newtonian and non-Newtonian flow behaviors. BG exhibited yield stress, indicating plastic behavior. Small-amplitude oscillatory tests indicated viscoelastic properties of BG, GNB, and CSWB ranging from solid-like, paste-like, and liquid-like behaviors, respectively. Small-strain oscillatory tests were conducted to assess the structure recovery of the AGs after pre-shearing. G" values of BG and GNB increased, but those of CSWB remained constant after shearing. These results suggest that the chemical structures of the AGs, particularly their G/A ratios, influence their rheological properties.

Keywords

Acknowledgement

The authors would like to thank Arvind Raghothama for providing the AG composition data. This study was funded by the Research Grant of Seoil University.

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