Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition

被引：59

作者：

Galmarini, M. V. ^{[1
]}

Baeza, R. ^{[1
]}

Sanchez, V. ^{[1
]}

Zamora, M. C. ^{[1
]}

Chirife, J. ^{[1
]}

机构：

[1] Pontificia Univ Catol Argentina, Fac Ciencias Agr, RA-1429 Buenos Aires, Argentina

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2011年 / 44卷 / 01期

关键词：

Trehalose; Sucrose; Viscosity; Temperature; Guar gum; WATER ACTIVITY; DEPENDENCE; RETENTION; MIXTURES; DILUTE; PUREE;

D O I：

10.1016/j.lwt.2010.04.021

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The viscosity of trehalose and sucrose solutions was measured and compared as well as the effect of adding guar gum. Viscosity measurements of trehalose and sucrose solutions were performed in the range 20-45 g/100 g; 0.1 g guar gum/100 g was added in mixed systems. Viscosity of trehalose or sucrose solutions was measured at 20, 27 and 34 degrees C. Trehalose solutions had always a higher viscosity than sucrose, with the biggest difference (p < 0.001) in the range 30-45 g/100 g. Addition of guar gum revealed a synergistic effect with both disaccharides, particularly for trehalose. Viscosity dependence on temperature was also analyzed by calculating activation energies for all systems studied. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：186 / 190

页数：5

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