Effect of sucrose on rheological properties of xanthan gum-locust bean gum mixtures

• Published in: Food science and biotechnology 2019, 28(5), , pp.1487-1492
• Main Authors: Jo, Wonjun, Yoo, Byoungseung
• Format: Article
• Language: English
• Subjects: Chemistry; Chemistry and Materials Science; Food Science; Locust bean gum; Loss modulus; Mixing ratio; Nutrition; Polymers; Properties (attributes); Rheological properties; Rheology; Storage modulus; Sucrose; Sugar; Synergistic effect; Temperature; Water chemistry; Xanthan; Xanthan gum; 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-019-00582-z

The effect of sucrose (0, 10, 20, 30, and 40%) on flow and dynamic rheological properties of xanthan gum (XG) mixed with locust bean gum (LBG) at different mixing ratios (100/0, 75/25, 50/50, and 0/100) were evaluated. The addition of sucrose significantly changed the flow behavior index (n), consistency index (K), storage modulus (G′), and loss modulus (G″) of XG, LBG, and XG-LBG mixtures. When XG and LBG were mixed, there was a synergistic effect on K and G′ values, and 50XG/50LBG mixture exhibited stronger synergy than 75XG/25LBG mixtures. However, the addition of sucrose reduced the magnitude of the synergistic effects, indicating that the presence of sucrose in XG-LBG mixtures negatively affected the synergistic interaction between gum molecules. Sucrose may competitively inhibit the binding of gum polymers to water molecules. The rheological properties of XG, LBG, and XG-LBG mixtures were affected by the addition of sucrose in a concentration-dependent manner.