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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.23 No.3
- 발행연도
- 2018.9
- 수록면
- 269 - 274 (6page)
- DOI
- 10.3746/pnf.2018.23.3.269
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초록· 키워드
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The effects of cellulose gums (CG), such as carboxymethyl cellulose (CMC) and hydroxypropyl methylcellulose (HPMC), on the flow and dynamic rheological properties of binary mixtures of xanthan gum (XG) and locust bean gum (LBG) were examined at different XG/LBG/CG mixing ratios (50/50/0, 47.5/47.5/5.0, 45/45/10, and 42.5/42.5/15.0). All XG/LBG/CG ternary mixtures showed high shear-thinning behavior and the flow behavior index values of samples containing HPMC were lower than those of samples containing CMC. An increase in consistency index and apparent viscosity values was observed for ternary gum mixtures containing HPMC, indicating that the flow properties of the XG/LBG binary mixture were affected by the content of HPMC. Storage modulus and loss modulus values of ternary gum mixtures decreased with an increase in CG content from 5 to 15%. The maximum viscoelasticity of XG/LBG/CG mixtures was observed at a mixing ratio of 47.5/47.5/5.0. These findings suggest that the rheological properties of XG/LBG binary mixtures were strongly influenced by the addition of CMC and HPMC.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (24)
참고문헌 신청
[학술지(정기간행물)] - Dickinson E / 2003 / Hydrocolloids at interfaces and the influence on the properties of dispersed systems / Food Hydrocolloids 17 : 25 ~ 39
[학술지(정기간행물)] - Chenlo F / 2009 / Rheological modelling of binary and ternary systems of tragacanth, guar gum and methylcellulose in dilute range of concentration at different temperatures / LWT-Food Sci Technol 42 : 519 ~ 524
[학술지(정기간행물)] - Bak JH / 2018 / Intrinsic viscosity of binary gum mixtures with xanthan gum and guar gum: effect of NaCl, sucrose, and pH / Int J Biol Macromol 111 : 77 ~ 81
[학술지(정기간행물)] - Jo W / 2018 / Rheological characterizations of concentrated binary gum mixtures with xanthan gum and galactomannans / Int J Biol Macromol 114 : 263 ~ 269
[학술지(정기간행물)] - Seo CW / 2013 / Steady and dynamic shear rheological properties of gum-based food thickeners used for diet modification of patients with dysphagia: effect of concentration / Dysphagia 28 : 205 ~ 211
[학술지(정기간행물)] - Chenlo F / 2009 / Rheological modelling of binary and ternary systems of tragacanth, guar gum and methylcellulose in dilute range of concentration at different temperatures / LWT-Food Sci Technol 42 : 519 ~ 524
[학술지(정기간행물)] - Bak JH / 2018 / Intrinsic viscosity of binary gum mixtures with xanthan gum and guar gum: effect of NaCl, sucrose, and pH / Int J Biol Macromol 111 : 77 ~ 81
[학술지(정기간행물)] - Jo W / 2018 / Rheological characterizations of concentrated binary gum mixtures with xanthan gum and galactomannans / Int J Biol Macromol 114 : 263 ~ 269
[학술지(정기간행물)] - Seo CW / 2013 / Steady and dynamic shear rheological properties of gum-based food thickeners used for diet modification of patients with dysphagia: effect of concentration / Dysphagia 28 : 205 ~ 211
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