{"title":"Rheological and Tribological Properties of Concentrated Guar Gum Mixed with Gum Arabic-based Emulsion","authors":"J. Bak, B. Yoo","doi":"10.1007/s11483-024-09844-8","DOIUrl":null,"url":null,"abstract":"<div><p>A conformational difference in gum arabic (GA) in aqueous and emulsion systems can influence its interaction with guar gum (GG). Therefore, in this study, the rheological and tribological properties of GG mixed with an orange oil emulsion containing GA at varying concentrations were investigated and compared with those of GG-GA mixtures. As the GA concentration was increased, the apparent viscosity of GG mixtures with either GA or GA-based emulsion (GAE) tended to decrease. Specifically, with a higher GA concentration (> 1.5%), the GG-GA mixtures showed a lower relative apparent viscosity than the GG-GAE mixtures. In contrast, except for GG-GA mixture with 6.0% GA, all other mixtures showed lower tan δ values (0.66–0.69) than GG alone (0.72), indicating an enhancement of weak gel-like properties. At a lower GA concentration (< 3.0%), GG-GA interactions in the aqueous system produced a lower relative tan δ value than those in the emulsion system, whereas the opposite result was observed with a higher GA concentration (> 4.5%). In addition, each type of mixture exhibited different tribological properties. As the GA concentration was increased, the friction coefficient (μ) values of both tended to decrease. Especially, the GG-GAE mixtures attained lower μ values than the GG-GA mixtures, thereby indicating that the former have better lubricant properties. These results demonstrated that the conformational change in GA while emulsifying oil droplets influences its interactions with GG.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"567 - 576"},"PeriodicalIF":2.8000,"publicationDate":"2024-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-024-09844-8","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
A conformational difference in gum arabic (GA) in aqueous and emulsion systems can influence its interaction with guar gum (GG). Therefore, in this study, the rheological and tribological properties of GG mixed with an orange oil emulsion containing GA at varying concentrations were investigated and compared with those of GG-GA mixtures. As the GA concentration was increased, the apparent viscosity of GG mixtures with either GA or GA-based emulsion (GAE) tended to decrease. Specifically, with a higher GA concentration (> 1.5%), the GG-GA mixtures showed a lower relative apparent viscosity than the GG-GAE mixtures. In contrast, except for GG-GA mixture with 6.0% GA, all other mixtures showed lower tan δ values (0.66–0.69) than GG alone (0.72), indicating an enhancement of weak gel-like properties. At a lower GA concentration (< 3.0%), GG-GA interactions in the aqueous system produced a lower relative tan δ value than those in the emulsion system, whereas the opposite result was observed with a higher GA concentration (> 4.5%). In addition, each type of mixture exhibited different tribological properties. As the GA concentration was increased, the friction coefficient (μ) values of both tended to decrease. Especially, the GG-GAE mixtures attained lower μ values than the GG-GA mixtures, thereby indicating that the former have better lubricant properties. These results demonstrated that the conformational change in GA while emulsifying oil droplets influences its interactions with GG.
阿拉伯树胶（GA）在水体系和乳液体系中的构象差异会影响其与瓜尔胶（GG）的相互作用。因此，本研究调查了不同浓度的瓜尔胶与含有 GA 的橘子油乳液混合后的流变学和摩擦学特性，并与瓜尔胶-GA 混合物的流变学和摩擦学特性进行了比较。随着 GA 浓度的增加，GG 与 GA 或基于 GA 的乳液（GAE）的混合物的表观粘度呈下降趋势。具体来说，当 GA 浓度较高（1.5%）时，GG-GA 混合物的相对表观粘度低于 GG-GAE 混合物。相反，除了 GA 含量为 6.0% 的 GG-GA 混合物外，其他所有混合物的 tan δ 值（0.66-0.69）都低于 GG 本身（0.72），这表明弱凝胶特性得到了增强。在较低的 GA 浓度（3.0%）下，水体系中的 GG-GA 相互作用产生的相对 tan δ 值低于乳液体系中的相对 tan δ 值，而在较高的 GA 浓度（4.5%）下则观察到相反的结果。此外，每种混合物都表现出不同的摩擦学特性。随着 GA 浓度的增加，两者的摩擦系数（μ）值都呈下降趋势。尤其是 GG-GAE 混合物的 μ 值低于 GG-GA 混合物，这表明前者具有更好的润滑性能。这些结果表明，GA 在乳化油滴时的构象变化会影响其与 GG 的相互作用。
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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