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KMID : 1160620180230030269
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Preventive Nutrition and Food Science
2018 Volume.23 No. 3 p.269 ~ p.274
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Effects of Cellulose Gums on Rheological Interactions in Binary Mixtures of Xanthan Gum and Locust Bean Gum
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Jo Won-Jun
Yoo Byoung-Seung
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Abstract
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The effects of cellulose gums (CG), such as carboxymethyl cellulose (CMC) and hydroxypropyl methylcellulose (HPMC), on the flow and dynamic rheological properties of binary mixtures of xanthan gum (XG) and locust bean gum (LBG) were examined at different XG/LBG/CG mixing ratios (50/50/0, 47.5/47.5/5.0, 45/45/10, and 42.5/42.5/ 15.0). All XG/LBG/CG ternary mixtures showed high shear-thinning behavior and the flow behavior index values of samples containing HPMC were lower than those of samples containing CMC. An increase in consistency index and apparent viscosity values was observed for ternary gum mixtures containing HPMC, indicating that the flow properties of the XG/ LBG binary mixture were affected by the content of HPMC. Storage modulus and loss modulus values of ternary gum mixtures decreased with an increase in CG content from 5 to 15%. The maximum viscoelasticity of XG/LBG/CG mixtures was observed at a mixing ratio of 47.5/47.5/5.0. These findings suggest that the rheological properties of XG/LBG binary mixtures were strongly influenced by the addition of CMC and HPMC.
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KEYWORD
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xanthan gum, cellulose gum, rheological property, viscoelasticity
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