Hydration characteristics of guar gum samples and their fractions

被引：12

作者：

Parvathy, Kattera S.

Susheelamma, Nuggehalli S.

Tharanathan, Rudrapatnam N. ^{[1
]}

机构：

[1] Cent Food Technol Res Inst, Dept Biochem & Nutr, Mysore 570020, Karnataka, India

[2] Cent Food Technol Res Inst, Dept Sensory Sci, Mysore 570020, Karnataka, India

来源：

FOOD HYDROCOLLOIDS | 2007年 / 21卷 / 04期

关键词：

guar gum; fractions; particle size; hydration; viscosity;

D O I：

10.1016/j.foodhyd.2006.07.006

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The composition and hydration characteristics as a function of change in viscosity with time of native and fractionated guar gum samples from different sources were studied using (Brookfield Synchroelectric) rotational viscometer and data analysed according to Weibull and Logarithmic models. The gum particle size distribution, as shown by scanning electron microscopy revealed multiple rod shaped particles of irregular sizes along with a few spherical shaped particles, which was reflected in their varied hydration characteristics. The data indicated that the above models gave a good fit and a comparable range of molecular weights. The shape and size characteristics indicated that they could also influence the rate of hydration, so that the observed differences in hydration could be explained. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：630 / 637

页数：8

共 17 条

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