Texture and rheological properties of compourd system of tara gum and xanthan gum

Authors

NIU Haijia, Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
LIU Aiguo, Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
LIU Lizeng, Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
GAO Xiaoxiayue, Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
WANG Pengcheng, Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
QIANG Feng, Tianjin Mingzhetianyi Technology Co., Ltd., Tianjin 300350, China

Abstract

The TG and XTG with a total concentration of 1% were compounded according to different quality ratios. Then the gel properties and rheological properties of the compound system were determined by the texture analyzer and the rheometer, and flow curves were analyzed by using Carreau model. the forming mechanism of compound system network was analyzed by scanning electron microscopy(SEM). The texture analysis indicated that the maximum gel strength was obtained when TG/XTG quality ratio was 6∶4, Moreover, there was the maximum G’ in frequency scanning and temperature scanning. As a result, the best compound quality ratio between TG and XTG was 6∶4. The viscosity of the best compound ratio kept relatively stable within the range of pH 5～10. After adding salty ions(Na⁺, Ca²⁺), viscosity of the compound system was reduced. The reduction tendency of Ca²⁺ was more significant. Analysis by SEM showed that there was a significant synergistic effect between TG and XTG, which formed a good gel network structure.

Publication Date

11-28-2019

First Page

34

Last Page

40,158

DOI

10.13652/j.issn.1003-5788.2019.11.008

Recommended Citation

Haijia, NIU; Aiguo, LIU; Lizeng, LIU; Xiaoxiayue, GAO; Pengcheng, WANG; and Feng, QIANG (2019) "Texture and rheological properties of compourd system of tara gum and xanthan gum," Food and Machinery: Vol. 35: Iss. 11, Article 6.
DOI: 10.13652/j.issn.1003-5788.2019.11.008
Available at: https://www.ifoodmm.cn/journal/vol35/iss11/6

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