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KMID : 1007520190280051487
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Food Science and Biotechnology
2019 Volume.28 No. 5 p.1487 ~ p.1492
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Effect of sucrose on rheological properties of xanthan gum-locust bean gum mixtures
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Jo Won-Jun
Yoo Byoung-Seung
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Abstract
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The effect of sucrose (0, 10, 20, 30, and 40%) on flow and dynamic rheological properties of xanthan gum (XG) mixed with locust bean gum (LBG) at different mixing ratios (100/0, 75/25, 50/50, and 0/100) were evaluated. The addition of sucrose significantly changed the flow behavior index (n), consistency index (K), storage modulus (G′), and loss modulus (G″) of XG, LBG, and XG-LBG mixtures. When XG and LBG were mixed, there was a synergistic effect on K and G′ values, and 50XG/50LBG mixture exhibited stronger synergy than 75XG/25LBG mixtures. However, the addition of sucrose reduced the magnitude of the synergistic effects, indicating that the presence of sucrose in XG-LBG mixtures negatively affected the synergistic interaction between gum molecules. Sucrose may competitively inhibit the binding of gum polymers to water molecules. The rheological properties of XG, LBG, and XG-LBG mixtures were affected by the addition of sucrose in a concentration-dependent manner.
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KEYWORD
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Rheological property, Xanthan gum, Locust bean gum, Synergistic effect, Sucrose
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