Steady and dynamic shear rheological properties of extrusion modified fenugreek gum solutions

被引：19

作者：

Chang, Yoon Hyuk ^{[1
]}

Cui, Steve W. ^{[2
]}

机构：

[1] Daegu Univ, Dept Food Sci & Engn, Gyongsan 712714, Gyeongbuk, South Korea

[2] Agr & Agri Food Canada, Food Res Program, Guelph, ON N1G 5C9, Canada

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2011年 / 20卷 / 06期

关键词：

fenugreek gum; extrusion process; steady shear property; dynamic shear property; CORN STARCH;

D O I：

10.1007/s10068-011-0229-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study investigated the rheological properties of extrusion modified fenugreek gum solutions (0.5, 1.0, 1.5, and 2.0%, w/v) under steady and dynamic shear conditions. Fenugreek gum was extruded in a twin-screw extruder without an exit die to minimize a decrease in molecular weight of fenugreek gum during extrusion process. Both of the steady and dynamic shear rheological tests revealed that extrusion process did not substantially influence the steady and dynamic shear properties of the gum. The power law model was applied to describe the flow behavior of the extruded gum solutions. The extrusion modified fenugreek gum solutions exhibited a shearthinning flow behavior at 25A degrees C, and the values of consistency index (K) and apparent viscosity (eta(a,100)) increased with an increase in the gum concentration. The magnitudes of storage modulus (G') and loss modulus (GaEuro(3)) for the extrusion modified fenugreek gum solutions increased with increasing frequency (omega) and with increasing gum concentration.

引用

页码：1663 / 1668

页数：6

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