Physicochemical and Rheological Characterization of Gum Tragacanth Exudates from Six Species of Iranian Astragalus

被引：144

作者：

Balaghi, Sima ^{[1
]}

Mohammadifar, Mohammad Amin ^{[1
]}

Zargaraan, Azizollaah ^{[1
]}

机构：

[1] Shahid Beheshti Univ MC, Fac Food Sci & Nutr, Dept Food Sci & Technol, Tehran, Iran

来源：

FOOD BIOPHYSICS | 2010年 / 5卷 / 01期

关键词：

Gum tragacanth; Rheological properties; Surface tension; Particle size distribution; Color; RICE STARCH MIXTURES; GUAR GALACTOMANNAN; BEHAVIOR; SALEP; SIZE;

D O I：

10.1007/s11483-009-9144-5

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

The flow behavior of six species of Iranian gum tragacanth dispersions was investigated at different temperatures and ionic strengths, within a concentration range (0.05-1.5% w/w) using a controlled shear rate rheometer. The steady shear measurements showed that all of the gum dispersions had shear-thinning natures. The power law model was used to describe the rheological properties of dispersions and Arrhenius model was used to evaluate the temperature effect. Composition analysis, surface tension measurement, particle size analysis, and color measurement of all the species were also carried out. The results indicated that the six species of gum tragacanth being studied in this paper exhibited significantly different physicochemical properties. Therefore, various species of gum tragacanth can be used instead of different hydrocolloids in a wide range of applications.

引用

页码：59 / 71

页数：13

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