|
KMID : 1007520030120030316
|
|
Food Science and Biotechnology
2003 Volume.12 No. 3 p.316 ~ p.319
|
|
|
Effect of Sugar Type on Rheological Properties of High-methoxly Pectin Gels
|
|
Yoo, Byoungseung
Yoo, Dongryeol/Kim, Yong-Ro/Lim, Seung-Taik
|
|
|
Abstract
|
|
|
|
The effect of different sugars (sucrose, glucose, fructose, and sorbitol) at a concentration 60% on rheological properties of high-methoxly pectin gel (1% w/w) was investigated in steady and dynamic shear. The mixtures of pectin with sugars at 20℃ are highly shear thinning fluids (n=0.37-0.44) with large magnitudes of Casson yield stresses (26.7-45.4 Pa). Consistency index (K), apparent viscosity (η_(a,100), and Casson yield stress (σ_oc) increased in the following order sucrose > glucose > sorbitol > fructose. Magnitudes of strage modulus (G´) were much higher than those of loss modulus (G") over the entire range of frequencies (ω) with the high dependence on ω. All pectin-suger mixture samples exhibited the rheological behavior similar to weak gel. In the order of increasing G´ values in pectin-sugar mixture, sugars were ranked as: sorbitol > sucrose > glucose > fructose. Cox-merz rule was not to applicable to pectin-sugar mixtures.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|