Rheological thixotropy and pasting properties of food thickening gums orienting at improving food holding rate
The viscosity characteristic is an important factor affecting the holding rate of the meal-assisting instrument. The effects of shear rheological properties, thixotropy, and pasting properties of xanthan gum (XG), guar gum (GG), and thorn bean gum (TBG) in deionized water, berry juice (BJ), and nut...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
De Gruyter
2022-09-01
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| Series: | Applied Rheology |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/arh-2022-0127 |
| _version_ | 1828169933659308032 |
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| author | Fan Yuhe Zhang Lixun Wang Xingyuan Wang Keyi Wang Lan Wang Zhenhan Xue Feng Zhu Jinghui Wang Chao |
| author_facet | Fan Yuhe Zhang Lixun Wang Xingyuan Wang Keyi Wang Lan Wang Zhenhan Xue Feng Zhu Jinghui Wang Chao |
| author_sort | Fan Yuhe |
| collection | DOAJ |
| description | The viscosity characteristic is an important factor affecting the holding rate of the meal-assisting instrument. The effects of shear rheological properties, thixotropy, and pasting properties of xanthan gum (XG), guar gum (GG), and thorn bean gum (TBG) in deionized water, berry juice (BJ), and nut lotus root starch (NLRS) were investigated using a rotational viscometer and a water bath, respectively. The results indicated that all samples exhibited non-Newtonian shear-thinning behavior, the flow behavior index (n) was less than 0.5 indicating strong pseudoplasticity, the consistency index (K) decreased sequentially from TBG, GG, to XG, and there was a significant difference between yield stress and concentration (P < 0.05). The hysteresis loop area (∆S) decreases sequentially from NLRS, BJ, to DIW, and the activation energy (Ea{E}_{{\rm{a}}}) decreases significantly with the increase in concentration (P < 0.05). This study has a reference value for improving the holding rate of sticky meals. |
| first_indexed | 2024-04-12T03:00:19Z |
| format | Article |
| id | doaj.art-1b28abd88bcd42bb9239142555f2bd82 |
| institution | Directory Open Access Journal |
| issn | 1617-8106 |
| language | English |
| last_indexed | 2024-04-12T03:00:19Z |
| publishDate | 2022-09-01 |
| publisher | De Gruyter |
| record_format | Article |
| series | Applied Rheology |
| spelling | doaj.art-1b28abd88bcd42bb9239142555f2bd822022-12-22T03:50:40ZengDe GruyterApplied Rheology1617-81062022-09-0132110012110.1515/arh-2022-0127Rheological thixotropy and pasting properties of food thickening gums orienting at improving food holding rateFan Yuhe0Zhang Lixun1Wang Xingyuan2Wang Keyi3Wang Lan4Wang Zhenhan5Xue Feng6Zhu Jinghui7Wang Chao8College of Mechanical and Electrical Engineering, Harbin Engineering University, Building No. 61, Nantong Street No. 145, Harbin, 150001, ChinaCollege of Mechanical and Electrical Engineering, Harbin Engineering University, Building No. 61, Nantong Street No. 145, Harbin, 150001, ChinaCollege of Mechanical and Electrical Engineering, Harbin Engineering University, Building No. 61, Nantong Street No. 145, Harbin, 150001, ChinaCollege of Mechanical and Electrical Engineering, Harbin Engineering University, Building No. 61, Nantong Street No. 145, Harbin, 150001, ChinaCollege of Mechanical and Electrical Engineering, Harbin Engineering University, Building No. 61, Nantong Street No. 145, Harbin, 150001, ChinaCollege of Mechanical and Electrical Engineering, Harbin Engineering University, Building No. 61, Nantong Street No. 145, Harbin, 150001, ChinaCollege of Mechanical and Electrical Engineering, Harbin Engineering University, Building No. 61, Nantong Street No. 145, Harbin, 150001, ChinaCollege of Mechanical and Electrical Engineering, Harbin Engineering University, Building No. 61, Nantong Street No. 145, Harbin, 150001, ChinaCollege of Mechanical and Electrical Engineering, Harbin Engineering University, Building No. 61, Nantong Street No. 145, Harbin, 150001, ChinaThe viscosity characteristic is an important factor affecting the holding rate of the meal-assisting instrument. The effects of shear rheological properties, thixotropy, and pasting properties of xanthan gum (XG), guar gum (GG), and thorn bean gum (TBG) in deionized water, berry juice (BJ), and nut lotus root starch (NLRS) were investigated using a rotational viscometer and a water bath, respectively. The results indicated that all samples exhibited non-Newtonian shear-thinning behavior, the flow behavior index (n) was less than 0.5 indicating strong pseudoplasticity, the consistency index (K) decreased sequentially from TBG, GG, to XG, and there was a significant difference between yield stress and concentration (P < 0.05). The hysteresis loop area (∆S) decreases sequentially from NLRS, BJ, to DIW, and the activation energy (Ea{E}_{{\rm{a}}}) decreases significantly with the increase in concentration (P < 0.05). This study has a reference value for improving the holding rate of sticky meals.https://doi.org/10.1515/arh-2022-0127food thickener gumsrheological propertiesthixotropypasting properties |
| spellingShingle | Fan Yuhe Zhang Lixun Wang Xingyuan Wang Keyi Wang Lan Wang Zhenhan Xue Feng Zhu Jinghui Wang Chao Rheological thixotropy and pasting properties of food thickening gums orienting at improving food holding rate Applied Rheology food thickener gums rheological properties thixotropy pasting properties |
| title | Rheological thixotropy and pasting properties of food thickening gums orienting at improving food holding rate |
| title_full | Rheological thixotropy and pasting properties of food thickening gums orienting at improving food holding rate |
| title_fullStr | Rheological thixotropy and pasting properties of food thickening gums orienting at improving food holding rate |
| title_full_unstemmed | Rheological thixotropy and pasting properties of food thickening gums orienting at improving food holding rate |
| title_short | Rheological thixotropy and pasting properties of food thickening gums orienting at improving food holding rate |
| title_sort | rheological thixotropy and pasting properties of food thickening gums orienting at improving food holding rate |
| topic | food thickener gums rheological properties thixotropy pasting properties |
| url | https://doi.org/10.1515/arh-2022-0127 |
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