Viscoelastic properties of maize starch and guar gum gels

The aim of present work was to study viscoelastic properties of maize starch–guar gum–water systems. The investigations were performed using two techniques: rheological measurements in frequency domain and structural studies with AFM method. Interpretation of results was based on time–temperature superposition principle and phenomenological theory of viscoelasticity. Due to fact, that investigated system was thermal stable, it was allowed to apply time–temperature superposition principle. The values of parameter aT were calculated, that enables to create the master curves. Continues Maxwell model was used to analyse phase separation in examined systems. Obtained by Tikhonov regularization method spectra were heterogeneous, that proved non-homogenous structure of system.