STRUCTURE AND RHEOLOGICAL FUNCTION OF SIDE BRANCHES OF CARBOHYDRATE POLYMERS

被引:60
作者
HWANG, JW
KOKINI, JL
机构
[1] Department of Food Science, Rutgers University, New Brunswick, New Jersey, 08903
关键词
D O I
10.1111/j.1745-4603.1991.tb00011.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This review consists of two major parts: (1) the rheological theories of branched polymers and (2) the structural features of side branches of carbohydrates and their effects on the rheological properties. The rheological properties influenced by branching are discussed in terms of radius of gyration, intrinsic viscosity, zero-shear viscosity (eta-o), elastic properties represented by the zero-shear recoverable compliance (J(e)o), shear rate dependence of viscosity, extensional viscosity and thermal sensitivity of viscosity. The second part is focused on the structural characteristics of side branches found in four typical branched carbohydrates, i.e., starch (amylopectin), galactomannan, xanthan and pectin, with an emphasis on their contribution to the rheological properties.
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页码:123 / 167
页数:45
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