Effect of temperature and concentration on rheological behavior of xanthan-carob mixed gels |
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Authors: | Won B Yoon Sundaram Gunasekaran |
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Institution: | (1) Firmenich Asia Private Limited, 10 Tuas West Rd., 638377, Singapore;(2) Food and Bioprocess Engineering Laboratory, Department of Biological Systems Engineering, University of Wisconsin-Madison, 53706 Madison, WI, USA |
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Abstract: | The gelation and melting behavior of 1∶1, 1∶3 xanthan-carob mixed gels were evaluated at isothermal and non-isothermal states,
as a function of total polymer concentrations of 0.1, 0.5 and 1%. A thermal hysteresis was observed between gelation and melting.
The higher the polymer concentration, the higher the melting temperature. The gelation points were determined by three criteria.
Depending on the criterion used the gelation temperature was different (52 to 70°C). Pseudoequilibrium modulus and elastic
active network chain (EANC) concentration were calculated from the plateau modulus in the frequency spectrum. Temperature
dependence of the monomeric friction coefficient was estimated from the relaxation time and EANC. Time-temperature superposition
theory was not applicable due to dramatic phase transitions occurring during the gelation of X/C mixture. |
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Keywords: | xanthan gum carob bean gum melting temperature thermorevresible gel rheology |
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