{"title":"Rheological Properties of Concentrated Xanthan Gum-Guar Gum Mixtures Iin Aqueous and Gum Arabic-Based Emulsion Systems","authors":"Juneha Bak, Byoungseung Yoo","doi":"10.1007/s11483-024-09911-0","DOIUrl":null,"url":null,"abstract":"<div><p>This study aimed to investigate and compare the viscoelastic synergism of xanthan gum (XG) and guar gum (GG) mixtures at different XG/GG mixing ratios (25/75, 50/50, and 75/25) in both aqueous and gum arabic-based emulsion systems. A total concentration of XG and GG was fixed at 1.0 wt.%. All mixtures exhibited pseudoplastic flow behavior. In the aqueous system, XG-GG mixtures exhibited higher consistency index (K) and apparent viscosity at 50 s<sup>−1</sup> (η<sub>a,50</sub>) values compared to individual gums. Their relative K and η<sub>a,50</sub> values were higher than 1, indicating a synergistic interaction between the polymers. Conversely, in the emulsion system, the relative K and η<sub>a,50</sub> values were lower than 1. The XG50/GG50 mixture exhibited the lowest value, indicating no synergism. Both individual gums in the systems displayed nearly time-independent flow behavior, whereas all mixtures exhibited thixotropic behavior. Notably, a larger thixotropic area was observed in the XG50/GG50 and XG75/GG25 mixtures in the aqueous system compared to their counterparts in the emulsion system. In the aqueous system, the elastic modulus (G') of mixtures was higher than that of individual gums. The XG25/GG75 mixture exhibited higher relative G' and lower tan δ values than other mixtures. A similar trend was observed in the emulsion system, but the tan δ value of the mixtures in the aqueous system was lower than that in the emulsion system. These findings demonstrate that XG and GG exhibit different rheological synergies in aqueous and emulsion systems.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8000,"publicationDate":"2024-11-26","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/s11483-024-09911-0","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}
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Abstract
This study aimed to investigate and compare the viscoelastic synergism of xanthan gum (XG) and guar gum (GG) mixtures at different XG/GG mixing ratios (25/75, 50/50, and 75/25) in both aqueous and gum arabic-based emulsion systems. A total concentration of XG and GG was fixed at 1.0 wt.%. All mixtures exhibited pseudoplastic flow behavior. In the aqueous system, XG-GG mixtures exhibited higher consistency index (K) and apparent viscosity at 50 s−1 (ηa,50) values compared to individual gums. Their relative K and ηa,50 values were higher than 1, indicating a synergistic interaction between the polymers. Conversely, in the emulsion system, the relative K and ηa,50 values were lower than 1. The XG50/GG50 mixture exhibited the lowest value, indicating no synergism. Both individual gums in the systems displayed nearly time-independent flow behavior, whereas all mixtures exhibited thixotropic behavior. Notably, a larger thixotropic area was observed in the XG50/GG50 and XG75/GG25 mixtures in the aqueous system compared to their counterparts in the emulsion system. In the aqueous system, the elastic modulus (G') of mixtures was higher than that of individual gums. The XG25/GG75 mixture exhibited higher relative G' and lower tan δ values than other mixtures. A similar trend was observed in the emulsion system, but the tan δ value of the mixtures in the aqueous system was lower than that in the emulsion system. These findings demonstrate that XG and GG exhibit different rheological synergies in aqueous and emulsion systems.
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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