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Viscosity of locust bean ( Ceratonia siliqua ) gum solutions
Author(s) -
GarciaOchoa F,
Casas J A
Publication year - 1992
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740590114
Subject(s) - ceratonia siliqua , locust bean gum , viscosity , chemistry , shear thinning , locust , apparent viscosity , rheology , shear rate , chromatography , food science , xanthan gum , botany , materials science , biology , composite material
Viscosity of locust bean ( Ceratonia siliqua L) gum solutions has been studied. Shear rate, gum concentration and measuring and solubilisation temperatures were varied and the corresponding influences analysed. The gum solutions showed pseudoplastic behaviour. Apparent viscosity decreased with increasing measuring temperature. A maximum in the viscosity with increasing solubilisation temperature was observed, and it was assumed that this behaviour was related to differences in the molecular weight of the molecules dissolving at various temperatures, which produced a different galactose/mannose ratio in the solution. This effect was checked by a solubilisation study.