Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6665119 | Journal of Food Engineering | 2015 | 8 Pages |
Abstract
To discover the potential functionalities of fenugreek gum (FG) in food applications and pharmaceutical industry, steady-shear flow, thixotropy and dynamical viscoelasticity tests were systemically carried out under a range of FG concentration (0.05-2.0%, w/v) and temperature (0-80 °C). The results showed that FG aqueous solutions exhibited Newtonian plateaus followed by shear-thinning regions which were found to be well correlated to the Carreau model. It was also found that the pseudoplastic behaviors of the FG aqueous solutions exhibited a concentration dependence. When the concentration of FG was above 1%, the system exhibited a gel-like behavior. Dynamical viscoelastic properties also showed a solid, elastic-like viscoelastic behavior. While solution with FG concentration of 0.05% exhibited a transition from a fluid-like to gel-like structure. The variation of the thixotropic index α as a function of FG concentration showed a stronger thixotropic behavior as the polymer concentration increased, which indicated a typical elastic behavior of FG solutions with high concentration. Multiwave temperature ramp test for 1.0% (w/v) FG aqueous solution showed that the solid-like behavior had a strong dependence on frequency rather than temperature, which was consistent with the results of oscillatory frequency sweep test. These results could provide a useful indicator for the applications of FG in food industry and other fields.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Yanxia Wei, Yanbin Lin, Rui Xie, Yunfei Xu, Jian Yao, Ji Zhang,