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Steady and dynamic shear rheology of aqueous solutions of quince seed gum combinations with locust bean or xanthan gums

International Journal of Biological Macromolecules · Ağustos 2024

YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 20 kaydı bulundu.

YÖKSİS Kayıtları — ISSN Eşleşmesi
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2012 ISSN: 01418130 SCI-Expanded 1 atıf
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2013 ISSN: 0141-8130 SCI
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Makale Bilgileri

Dergi International Journal of Biological Macromolecules
ISSN01418130
Yayın TarihiAğustos 2024
Cilt / Sayfa274
DOI10.1016/j.ijbiomac.2024.133409
Scopus ID2-s2.0-85196793920
Özet This study presents the rheological properties of quince seed gum (Q) solution in comparison with xanthan gum (X) and locust bean gums (L) and the polymeric interactions of different ratios of Q:X and Q:L blends (1:1, 1:3 and 3:1). Q exhibits greater and stronger elastic properties than X and L. The frequency and temperature stability of Q and X are both higher than that of L. The viscoelastic properties of Q:X and Q:L solutions were found to be higher than those of the individual solutions. The higher polymer entanglements observed in Q:L blends resulted in enhanced synergistic interactions and thixotropy compared to Q:X. 3QX exhibited an enhanced elastic structure, but the best synergism was observed for 3QL due to the establishment of a stronger intermolecular bond for gelling. The lower tan δ observed with increasing Q indicate a Q-induced synergistic interaction with L. At all temperatures, 3QL showed the highest thixotropy. The combination of Q and L resulted in the formation of a true gel, with the higher gel strength being observed for QL and 3QL. This study shows that Q:L and Q:X combinations can yield desired flow properties. In particular, L provides a firmer gel network with Q.

Yazarlar (2)

1
Abdullah Kurt
ORCID: 0000-0003-1452-3278
2
Ilyas Atalar

Anahtar Kelimeler

Locust bean gum Quince seed gum Rheology Synergy Texture Xanthan gum

Kurumlar

Eskişehir Osmangazi Üniversitesi
Eskisehir Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
International Journal of Biological Macromolecules
Q1
SJR Skoru1,287
H-Index247
YayıncıElsevier B.V.
ÜlkeNetherlands
Biochemistry (Q1)
Biomaterials (Q1)
Food Science (Q1)
Structural Biology (Q1)
Molecular Biology (Q2)
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Metrikler

8
Atıf
2
Yazar
6
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