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Dynamic Rheological Comparison of Selected Gum Solutions  

Choi, Su-Jin (Dept. of Food Science and Technology, Dongguk University)
Chu, So-Young (Dept. of Food Science and Technology, Dongguk University)
Yoo, Byoung-Seung (Dept. of Food Science and Technology, Dongguk University)
Publication Information
Food Science and Biotechnology / v.15, no.3, 2006 , pp. 474-477 More about this Journal
Abstract
Dynamic rheological properties of commercial 0.8, 1.0, and 1.2% gums [carboxylmethylcellulose (CMC), guar gum, hydroxypropylmethylcellulose (HPMC), tara gum, and xanthan gum], which can be dissolved in cold water, were investigated by small-deformation oscillatory measurements. Magnitudes of storage (G') and loss (G") moduli increased with increasing concentration of gum solutions except for xanthan gum. Guar gum exhibited greatest G' and G" values among all gums except for G' value at 0.8% concentration. Slopes of G' and G" decreased with increasing concentration of gum solutions except for xanthan gum. Tan ${\delta}$ (G"/G') values decreased with increasing concentration of gum solutions except for xanthan gum. Tan ${\delta}$ values of xanthan gum solutions were much lower than those of other gum solutions, indicating that xanthan gum solutions were predominantly more elastic than viscous.
Keywords
rheology; gum; storage modulus; loss modulus;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By Web Of Science : 8  (Related Records In Web of Science)
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